Vegan Mapo Tofu
"Typically classic mapo tofu is made with ground pork, but in this vegan version i omitted the pork and used mushrooms instead to give the dish flavour. This spicy, numbing, aromatic and tender spicy soft tofu makes the perfect dish with rice."
-- @foodpassionical
A Note from Feedfeed

This vegan take on the classic Sichuan dish uses meaty Shiitake mushrooms to accompany the tofu for an umami rich, spicy meal that comes together quickly. 

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Prep time 10mins
Cook time 20mins
Serves or Makes: 3


  • 17 ounces soft tofu, cut into cubes
  • 7 shiitake mushrooms, sliced
  • 1 tablespoon sichuan peppercorns
  • 2 stalks scallions, white and green parts, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, chopped
  • 1 tablespoon fermented black beans, chopped
  • 1 tablespoon chili oil
  • 1 tablespoon doubanjiang
  • 1 1/ 4 cups vegetable broth or water
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1-2 tablespoons red chili oil, for cooking
  • 1 tablespoon cornstarch, plus 2 tablespoons water


  • Step 1

    Combine cornstarch and water and set aside.

  • Step 2

    Bring the water and 1 teaspoon salt to a boil. Add the tofu and cook for 2 minutes. Drain and set aside.

  • Step 3

    In a small skillet, toast the Sichuan peppercorns over medium heat until fragrant and set aside.

  • Step 4

    Heat the chili oil in a wok, add doubanjiang and stir to combine. Add the fermented black beans, garlic, ginger and scallion whites. Sauté until fragrant.

  • Step 5

    Add the mushrooms, vegetable broth, sugar, soy sauce, and sesame oil. Carefully use a wok spatula to fold the tofu into the sauce. Transfer to a serving bowl.

  • Step 6

    Garnish with remaining chopped scallion greens and serve hot with rice.