Vegan Mapo Tofu Recipe
Spicy, saucy, and packed with umami, this vegan Mapo Tofu hits every craving. Silky tofu soaks up the bold flavors of Sichuan peppercorns, fermented black beans, and chili paste. It’s the perfect balance of heat, spice, and that tingly, numbing sensation you didn’t know you needed. No meat, no problem—mushrooms bring the savory bite, and miso adds depth. This dish is quick, easy, and makes takeout look like a waste of money. Pair it with rice, grab some chopsticks, and prepare for your taste buds to do a happy dance. Just don’t rub your eyes after handling chili oil.
Vegan Mapo Tofu Recipe
A bold and fiery Sichuan-inspired tofu dish with mushrooms, fermented black beans, and chili paste, served over rice.
Ingredients
For the Sauce:
- 2 tbsp chili paste Doubanjiang
- 1 tbsp soy sauce
- 1 tbsp miso paste
- ½ tsp Sichuan peppercorns ground
- 1 tbsp cornstarch mixed with 3 tbsp water slurry
For the Dish:
- 1 block firm tofu cubed
- 1 cup shiitake mushrooms chopped
- 1 tbsp fermented black beans rinsed and mashed
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 cup vegetable broth
- 2 green onions chopped
- 1 tbsp sesame oil
Instructions
Prepare the Sauce:
- Mix chili paste, soy sauce, miso, and ground Sichuan peppercorns in a small bowl.
- Stir in the cornstarch slurry and set aside.
Cook the Dish:
- Heat sesame oil in a wok over medium heat.
- Add garlic, ginger, and mushrooms, and sauté for 2 minutes.
- Toss in fermented black beans and stir.
- Pour in vegetable broth and bring to a simmer.
- Gently add tofu cubes and simmer for 5 minutes.
- Stir in the sauce mixture and cook until thickened.
Serve:
- Spoon over steamed rice.
- Garnish with chopped green onions.
- Enjoy the spicy, numbing magic.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Calcium: 18%
- Vitamin C: 10%
- Magnesium: 12%
- Potassium: 20%
Tips for the Best Vegan Mapo Tofu
- Use soft tofu for a silkier texture.
- Dry-toast Sichuan peppercorns before grinding for extra flavor.
- Adjust chili paste based on spice tolerance.
