Vegan Mapo Tofu
Silken tofu in a glossy, numbing Sichuan chilli bean sauce, made vegan with finely chopped mushrooms instead of pork.
15Prep min
20Cook min
35Total min
4Serves
Chinese (Sichuan)Cuisine
Mapo tofu is one of the great weeknight dishes: a bowl of soft tofu in a red, deeply savoury sauce that comes together in about twenty minutes. The traditional version uses minced pork, but finely chopped shiitake mushrooms give the same texture and a similar savoury depth, so nothing feels missing.
The two ingredients that make it taste authentic are doubanjiang (fermented broad bean chilli paste) and Sichuan peppercorns. The peppercorns bring ma — that electric, tingling sensation — while the doubanjiang brings the colour and fermented backbone. Both keep for months in the fridge and will change how you cook tofu.
A note on technique: tofu needs gentle handling. Press it lightly, slide it into the sauce rather than stirring it, and thicken the sauce in a few small additions so the cubes stay whole.
The two ingredients that make it taste authentic are doubanjiang (fermented broad bean chilli paste) and Sichuan peppercorns. The peppercorns bring ma — that electric, tingling sensation — while the doubanjiang brings the colour and fermented backbone. Both keep for months in the fridge and will change how you cook tofu.
A note on technique: tofu needs gentle handling. Press it lightly, slide it into the sauce rather than stirring it, and thicken the sauce in a few small additions so the cubes stay whole.
Ingredients
- 2 tsp Sichuan peppercorns
- 4 dried shiitake mushrooms, soaked in 1 cup hot water for 20 minutes
- 450 g medium-firm or silken tofu, cut into 2 cm cubes
- 2 tbsp neutral oil
- 4 spring onions, whites and greens separated and sliced
- 3 garlic cloves, minced
- 1 tbsp finely grated fresh ginger
- 2 tbsp doubanjiang (fermented broad bean chilli paste)
- 1 tbsp fermented black beans, rinsed and chopped
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 cup (240 ml) mushroom soaking liquid, strained
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 2 tsp toasted sesame oil
- Steamed jasmine rice, to serve
Instructions
- Toast the Sichuan peppercorns in a dry pan over medium heat for 1 minute until fragrant, then grind to a fine powder and set aside.
- Drain the soaked mushrooms, keeping the liquid, and chop them very finely so they resemble mince.
- Slide the tofu cubes into a pan of lightly salted simmering water and hold them there for 2 minutes off the heat. Drain gently and set aside — this firms the surface and stops the cubes breaking up in the sauce.
- Heat the neutral oil in a wok or wide pan over medium heat. Add the spring onion whites, garlic and ginger and stir-fry for 30 seconds.
- Add the doubanjiang and fermented black beans and fry for 1 minute until the oil turns deep red and smells toasted rather than raw.
- Stir in the chopped shiitake and cook for 2 minutes, then add the soy sauce, sugar and the strained mushroom liquid. Simmer for 3 minutes.
- Slide in the tofu cubes and push them gently through the sauce with the back of a spoon. Simmer for 3 minutes without stirring hard.
- Stir the cornstarch slurry and add it a third at a time, letting the sauce bubble and thicken between additions, until it is glossy and clings to the tofu.
- Finish off the heat with the sesame oil, half the ground Sichuan pepper and the spring onion greens. Serve over steamed jasmine rice with the remaining pepper on the table.
Cook’s tips
- Fry the doubanjiang properly — a full minute in the oil. Uncooked paste tastes flat and slightly raw.
- Thicken in stages. Adding all the slurry at once makes a heavy, gluey sauce.
- Add the ground Sichuan pepper at the very end to keep its aroma bright.
- If your tofu is very soft, blanch it a minute longer and use a slotted spoon to move it.
Substitutions
- Fermented black beans are not essential; add an extra teaspoon of soy sauce or a splash of vegan oyster sauce if you leave them out.
- Gochujang is a very different flavour but works in a pinch when mixed with a little soy sauce.
- Peanuts or cashews can replace the shiitake for texture.
- Firm tofu works, though the dish will feel less delicate.
Storage & reheating
Best eaten straight away, but it keeps in the fridge for 2 days in a sealed container. Reheat gently in a pan with a splash of water rather than blasting it in the microwave, which toughens the tofu.
FAQ
Is mapo tofu normally vegan?
No. Classic mapo tofu contains minced pork and often a meat-based stock. This version replaces the pork with finely chopped shiitake for a similar chewy, savoury texture.
What is doubanjiang and can I substitute it?
It is a fermented broad bean and chilli paste from Sichuan and the backbone of the dish. If you cannot find it, mix equal parts gochujang and dark miso, though the result will taste different.
Is silken or firm tofu better here?
Medium-firm is the sweet spot — soft enough to be custardy, firm enough to survive the sauce. Silken works if you handle it very gently.
