Description
This Delicious Vegan Mapo Tofu offers a creamy, flavorful, and spicy Sichuan-inspired dish made entirely plant-based. Silken tofu bathed in a rich, spicy sauce infused with shiitake mushrooms, garlic, ginger, doubanjiang, Sichuan peppercorns, and gochugaru creates a perfect combination of heat, umami, and numbing spice. Ready in just 30 minutes, it’s an easy, nourishing entrée ideal for vegan and vegetarian diets, served best over steamed rice.
Ingredients
Scale
Tofu and Broth
- 1 pound soft or silken tofu
- 8 cups water (for flavorful base)
- 2 teaspoons table or sea salt
Mushrooms
- 1 tablespoon neutral oil (for sautéing mushrooms)
- 1 cup finely diced shiitake mushrooms
Seasonings and Aromatics
- 3-4 teaspoons Sichuan peppercorns
- 1 teaspoon cornstarch or tapioca starch
- 1/2 cup water (for cornstarch slurry)
- 2 tablespoons neutral oil (for frying garlic and ginger)
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons doubanjiang (fermented broad bean paste)
- 1.5 tablespoons gochugaru (Korean chili flakes)
- 1/2-1 teaspoon sugar
- 1 stalk scallions (sliced, whites and greens separated)
- 1 tablespoon sesame oil
Instructions
- Preparation: Drain the tofu, remove it from the package, and cut into 3/4-inch cubes to prepare for cooking.
- Poach Tofu: In a saucepan, bring 8 cups of water with 2 teaspoons of salt to a boil. Gently lower the tofu cubes into the hot salted water and let them sit to warm and firm slightly while preparing the sauce.
- Sauté Mushrooms: Heat 1 tablespoon of neutral oil in a wok over medium heat. Add the finely diced shiitake mushrooms and cook for about 2 minutes until slightly softened. Remove mushrooms to a bowl and turn off the heat.
- Prepare Sichuan Peppercorns: Using a mortar and pestle or spice grinder, grind 3-4 teaspoons of Sichuan peppercorns until finely ground. Pass the ground peppercorns through a fine mesh sieve to discard tough husks, retaining the flavorful powder.
- Make Cornstarch Slurry: In a small bowl, combine 1/2 cup water with 1 teaspoon cornstarch and stir until thoroughly mixed. Set aside to thicken sauce later.
- Cook Aromatics and Sauce: Heat 2 tablespoons of neutral oil in the wok over medium-high heat. Add minced garlic and ginger and sauté for 30 seconds until fragrant. Stir in 2 tablespoons doubanjiang and cook another 30 seconds to release flavors. Add ground Sichuan peppercorn, 1.5 tablespoons gochugaru, and 1/2 to 1 teaspoon sugar, mixing well. Pour in the cornstarch slurry, add the white and light green parts of the scallions, and simmer for 2 minutes to thicken and meld flavors.
- Combine Ingredients: Return the sautéed shiitake mushrooms to the wok. Using a slotted spoon, gently transfer the warm tofu into the sauce and carefully toss everything together to coat the tofu evenly without breaking it.
- Finish and Serve: Transfer the Mapo Tofu to a serving bowl. Drizzle with 1 tablespoon sesame oil, top with the dark green parts of the scallions for garnish, and serve hot with jasmine or brown rice.
Notes
- Use silken or soft tofu for a creamy texture that absorbs the sauce beautifully.
- Adjust the amount of Sichuan peppercorn and gochugaru to suit your preferred spice level.
- Doubanjiang is a key ingredient for authentic flavor; substitute with an appropriate fermented chili bean paste if unavailable.
- Be gentle when tossing tofu to avoid breaking it apart.
- This recipe is vegan and vegetarian friendly.
