"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."
Vegan Mapo Tofu
4
- ★★
- ★★
- ★★
- ★★
- ★★
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.
This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 3
Recipe Card
ingredients
- 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
Method
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.