Vegan Mapo Tofu

This Vegan Mapo Tofu is spicy, saucy, and seriously addictive — the ultimate comfort food for when you're craving bold, umami-packed flavor. Inspired by the dish I always ordered at Chinese restaurants and my mom’s cozier version, this one hits the perfect balance of heat and heart.

Jump to:

• What is Mapo Tofu?
• Why you'll love Vegan Mapo Tofu recipe
• Key Ingredients
• Instructions
• Substitutions
• FAQs
• 📖 Recipe
• If you love this recipe, also check out other silken tofu recipes:
• 💬 Reviews

A dish close to my heart: I used to love ordering Mapo Tofu at Chinese restaurants, it's the most comforting dish when serve with rice. My mom used to make a gentler, milder version for me at home when I was younger—but these days, I can handle the heat and I crave every spicy bite.

For more silken tofu recipes, check out:

• Steamed Silken Tofu with Mushroom Sauce
• Fried Silken Tofu
• 5-minute Peanut Sauce Cold Tofu
• Vegan Hot and Sour Soup

What is Mapo Tofu?

Mapo Tofu is a beloved dish from Sichuan cuisine, known for its bold flavors and signature heat. Traditionally made with soft tofu, ground pork, and a spicy, aromatic sauce of doubanjiang (fermented chili bean paste) and Sichuan peppercorns, it delivers a unique “málà” sensation—that addictive combination of spicy and numbing. It’s rich, hearty, and deeply comforting, often served over fluffy white rice to balance the fire with some fluff.

This plant-based take on Mapo Tofu keeps all the mouthwatering flavor while swapping out the meat for umami-loaded mushrooms and a few clever vegan twists.

The tofu stays silky and tender, soaking up every drop of that spicy, savory sauce. This vegan version is quick to make, just as satisfying as the original—minus the animal products, but none of the soul.

Why you'll love Vegan Mapo Tofu recipe

• 🌶️ Flavor-packed and fiery: Hits that perfect balance of spicy, savory, and slightly numbing—just like the original.
• 🥢 Comfort food goals: Silky tofu and bold sauce = cozy, satisfying, and slurp-worthy.
• ⏱️ Weeknight-friendly: Quick and easy to whip up, even on your busiest days.
• 🌱 Vegan but indulgent: No meat, no problem—just rich flavor and plant-based goodness.
• 🧑‍🍳 Impress-your-friends level: Great for solo dinners and showing off to guests who swear they “need meat.”

Key Ingredients

• Silken or Soft Tofu – The star of the show! It soaks up all that spicy, savory sauce like a sponge and gives the dish its signature melt-in-your-mouth texture.

• Dried shiitake mushrooms – Umami bombs! They replace ground meat with a juicy, savory bite and the broth that is used to rehydrate helps deepen the overall flavor.

• Doubanjiang (fermented chili bean paste) – This spicy, salty paste is the flavor backbone. Brings the heat and that funky, fermented depth that makes it authentic.

• Garlic + Ginger – The holy duo. They wake up the dish with fragrance and warmth and balance the richness with a zesty kick.

• Soy Sauce – Adds salty umami and ties all the savory flavors together—like the bassline in a good song.

• Cornstarch Slurry (cornstarch + water) – Magic thickener! Gives the sauce that glossy, clingy texture so it wraps around every tofu cube.

• Sichuan Peppercorns – For that málà effect—a tingling, mouth-numbing spice that makes this dish so iconic.

• Chili flakes (I use Korean chili flakes gochugaru): Gives the dish that vibrant red hue and smoky, mellow heat.

• Green Onions – A pop of freshness to balance the spice. Sprinkle generously at the end for color, crunch, and a bit of zing.

• Sesame Oil – The finishing touch! A drizzle adds richness and a nutty aroma that lingers in the best way.

Instructions

Soak the mushrooms: Rehydrate the dried shiitake mushrooms in warm water for at least 20 minutes. Reserve 200ml of the soaking water for the sauce.

Prep the ingredients:

• Cut the tofu into cubes.
• Finely mince the garlic and grate the ginger.
• Slice the mushrooms into small pieces.
• Thinly slice the scallions, separating the white and green parts.

Grind the peppercorns if using whole Sichuan peppercorns.

Blanch the tofu: In a pot of salted boiling water, blanch the tofu cubes for 3 minutes. Gently strain and set aside. This helps firm up the tofu and reduce breakage.

Sauté the aromatics: Heat oil in a pan over medium heat. Add the mushrooms and stir-fry until lightly golden. Add the garlic, ginger, and white parts of the scallions. Sauté for another 1–2 minutes.

Build the sauce: Stir in doubanjiang, soy sauce, chili flakes, sugar, Sichuan peppercorns, and the reserved mushroom water. Mix well and bring to a gentle boil.

Add the tofu: Gently add in the tofu cubes, spooning sauce over to coat.]

Thicken it up: Once the sauce comes to a boil, stir the cornstarch and water together to make a slurry. Slowly pour it into the pan while stirring gently. Simmer on low until the sauce thickens and turns glossy.

Garnish and serve: Top with the green parts of the scallions. Serve hot with a warm bowl of rice.

Substitutions

• Sichuan Peppercorns:
  Don’t have any? Use a mix of crushed coriander seeds + black peppercorns to mimic the numbing-spicy vibe. It won’t be exactly the same, but it'll still add depth and warmth.

• Dried Shiitake Mushrooms:
  Swap with fresh shiitake, cremini, or oyster mushrooms. Dried ones are richer in umami, but fresh still do the trick beautifully.

• Soft Tofu:
  If soft tofu isn’t available, go for medium or silken tofu. Medium will hold its shape better during cooking. Silken is creamier and more delicate—great for a melt-in-your-mouth version (just stir gently!).

• Doubanjiang (Spicy Bean Paste):
  Can’t find doubanjiang? Sub with a combo of miso paste + chili flakes or chili oil. You’ll get the salty umami from miso and the heat from the chili — a solid backup blend.

FAQs

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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📖 Recipe

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