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Mapo Tofu rice plate

Vegan Mapo Tofu

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  • Author: Veggie Anh
  • Total Time: 30 minutes
  • Yield: 4 people 1x


Vegan Mapo Tofu is a vegan version of the signature Sichuan dish. It has a numbing, spicy flavor that is perfectly balanced with sauteéd mushrooms and soft tofu cubes.


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  1. Cut a block of soft tofu into cubes.
  2. Thinly slice the scallion, and separate them into white and green parts. Finely mince the garlic. Cut the mushrooms into small pieces.
  3. If using whole peppercorns: Grind the peppercorns mortar and pestle.
  4. In a pot, blanch the tofu in salted boiling water for 3 minutes, then use a strainer to strain out the tofu.
  5. In a pan, add the cooking oil, mushroom pieces and stir fry until lightly golden. Add in the minced garlic and the white part of the scallions. Stir fry for a few minutes.
  6. Add in the doubanjiang, soy sauce, sugar, Sichuan peppercorns, mirin and water. Mix together, then bring to a boil and add in the tofu cubes.
  7. In a separate bowl, combine the corn starch and water to make the corn starch slurry. Add the slurry to the pan, and simmer on low heat until thickened.
  8. Garnish with the green part of the scallions.
  9. Lightly mix and transfer to a plate, enjoy with a bowl of warm rice.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: stovetop
  • Cuisine: Chinese