Vegan Mapo Tofu Recipe

Introduction

Vegan Mapo Tofu is a flavorful and spicy Sichuan classic reimagined without meat. Featuring tender tofu and earthy shiitake mushrooms in a bold, savory sauce, this dish is perfect for anyone craving a plant-based meal packed with umami and heat.

Ingredients

• 8 ounces shiitake mushrooms
• 2 cups water
• 15 ounce block of soft tofu (do not use silken)
• Salt
• 3 tablespoons vegetable oil
• 3 small dried hot red peppers
• 1 tablespoon fermented black beans, rinsed
• 1 tablespoon fermented spicy broad bean paste (doubanjiang)
• 2 teaspoons minced garlic
• 1 tablespoon grated ginger
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon finely ground Sichuan pepper
• 1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
• 1/2 cup slivered scallions, both white and green parts
• Cilantro sprigs, for garnish

Instructions

1. Step 1: Remove stems from shiitake mushrooms. Simmer the stems in 2 cups of water for 15 minutes to make a light mushroom broth. Strain and reserve the broth, discarding the stems. Dice the mushroom caps and set aside.
2. Step 2: Cut the tofu into 1-inch cubes. Pour boiling salted water over the tofu and let it steep for 15 minutes, then drain carefully.
3. Step 3: Heat vegetable oil in a wok or wide skillet over medium heat. Add dried red peppers, fermented black beans, and doubanjiang. Cook, stirring frequently, until fragrant, about 1 minute. Add minced garlic and grated ginger and let them sizzle shortly.
4. Step 4: Add diced mushrooms, soy sauce, toasted sesame oil, and ground Sichuan pepper to the pan. Pour in 1 1/2 cups of the mushroom broth and simmer gently for 2 minutes to combine the flavors.
5. Step 5: Carefully add the tofu cubes to the pan. Gently shake the pan and use a wooden spoon to distribute the sauce evenly, being careful not to break the tofu.
6. Step 6: Drizzle in the dissolved starch mixture and gently swirl the pan to thicken the sauce. Let the tofu simmer in the sauce for 2 more minutes. Add a little more mushroom broth if the sauce becomes too thick.
7. Step 7: Transfer the mapo tofu to a serving bowl or platter. Sprinkle with slivered scallions and garnish with cilantro sprigs before serving.

Tips & Variations

• For a milder dish, reduce the number of dried hot red peppers or remove the seeds before cooking.
• Use firm tofu if soft tofu is unavailable, but be gentle when stirring to keep the tofu intact.
• Adding a splash of rice vinegar can balance the rich and spicy flavors.
• If you prefer more heat, add chili oil or fresh chopped chilies at the end.

Storage

Store leftover mapo tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the tofu from breaking apart. Add a splash of water or broth if the sauce thickens too much during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mushroom?

Yes, cremini or button mushrooms can be used as substitutes, but shiitake mushrooms provide the best depth of flavor for this recipe.

Is it necessary to soak the tofu in boiling water?

Soaking the tofu in boiling salted water helps firm it up and removes excess moisture, which prevents it from breaking apart when cooking and improves texture.