Our Mapo Tofu recipe remains one of the most popular recipes we’ve posted on the blog to date.
Indeed, mapo tofu is one of the most famous tofu recipes to have made it out of China. This spicy, delicious dish usually includes small amount of ground pork, but for this vegan version, we use chopped shiitake mushrooms.
The result is a vegetarian/vegan dish that hasn’t sacrificed a bit of umami!
Developing a Vegan Version
This vegan mapo tofu recipe is very similar to our ever-popular traditional mapo tofu. The main difference is that instead of ground pork, we’re using finely chopped shiitake mushrooms to add umami to the dish.
We’ve also added fermented black beans to the recipe to add an extra savory kick.
Since we’ve all been trying to eat a bit less meat lately, I’ve been making this version more often at home, and I have to say, I really don’t miss the meat!
What Kind of Tofu to Use in Mapo Tofu
Mapo tofu should include silken or soft tofu. The high water content in these types of tofu means they have the silky, almost custard-like texture that mapo tofu should have.
Some recipes out there on the Internet tell you not to use silken tofu, or even to use firm tofu. In our humble opinions, that is just plain wrong.
It’s true that silken tofu and soft tofu are very delicate, and can break up easily if handled improperly. As you’re slicing and stirring this tofu, just make sure to do so gently. Use a slow folding motion when stirring so that the tofu doesn’t break apart in the sauce. I used silken tofu here, but soft tofu is a little easier to work with!
Ok, let’s cook!
Vegan Mapo Tofu Recipe Instructions
In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end).
Cook for 30 seconds, and add the ginger.
Stir for another 1 minute and add the garlic. Cook for another 1 minute.
Add the black beans, and chilies. Cook for another 1-2 minutes.
Turn up the heat to medium, and add the mushrooms.
Caramelize the mushrooms, about 5 minutes.
Add the spicy bean sauce and chili oil to the mixture and stir it in well.
Turn up the heat to high, and add ⅔ cups water or broth and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.
Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is.
Add the tofu to the wok and gently toss the tofu in the sauce.
Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions.
Give everything a final stir, and taste for seasoning (you likely won’t have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty). Serve, garnished with a last sprinkle of Sichuan peppercorn powder.
Vegan Mapo Tofu
Ingredients
- 4 tablespoons vegetable oil
- 1 1/2 tablespoons Sichuan peppercorns (coarsely ground, reserve 1/4 teaspoon for garnish at the end)
- 3 tablespoons ginger (finely minced)
- 3 tablespoons garlic (finely minced)
- 1 tablespoon fermented black beans
- 1-2 Thai bird chilies (thinly sliced)
- 4 ounces shiitake mushrooms (110g, finely chopped)
- 1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
- 1 tablespoon chili oil
- 1 1/4 cup water (or vegetable or mushroom broth)
- 2 teaspoons cornstarch (mixed with 1 tablespoon water)
- 1 pound silken tofu (or soft tofu, 450g, cut into 1-inch cubes)
- 1/4 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1 scallion (finely chopped)
Instructions
- In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end).
- Cook for 30 seconds, and add the ginger. Cook for another 1 minute and add the garlic. Cook for another 1 minute. Add the black beans, and chilies. Cook for another 1-2 minutes.
- Turn up the heat to medium, and add the mushrooms. Cook until the mushrooms are cooked down and slightly caramelized, about 5 minutes.
- Add the spicy bean sauce and chili oil to the mixture and stir it in well. Turn up the heat to high, and add ⅔ cups water or broth and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.
- Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is.
- Add the tofu to the wok and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions.
- Give everything a final stir, and taste for seasoning (you likely won’t have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty). Serve, garnished with a last sprinkle of Sichuan peppercorn powder.
Michelle says
So stoked that you are including more and more vegan-friendly recipes, thank you so much!
When I’m cooking a bigger portion I like to simmer the cubed tofu in some salted water while I prepare the mushroom/bean mixture. I feel like the tofu does not tend to break that easily, has more flavour this way and the dish comes together faster.
Have a lovely sunday!
Corey says
Hey guys.when I make the original mapo tofu recipe I like to double it so I have a butt ton of leftovers.i made the vegan recipe to day doubled it and chopped the beans and it is really salty.im guessing some things shouldn’t be doubled.this also happens when I double the original recipe(except without the black beans).i cut down on ginger and garlic when doubling but it steal has a soapy kinda taste.any ideas?
Dan says
Be careful how much of the black bean you add, and consider using apple juice instead of water or broth. The sugar helps balance the salt and adds a great, subtle flavor to the dish.
Corey says
Yeah I know I went over board on beans especially when I chopped them.was more asking about when I double recipes.i assume its like when I make Indian food.hold back on doubling the spices But thanks dan for the response.
Sarah says
hmmm soapy taste? The only thing I can think of that’s causing that is the slightly floral-tasting sichuan peppercorns. Maybe reduce the amount instead of fully doubling it.
As for the salt level, black beans can definitely be salty! You can rinse them to get some of the salt off as well.
L. Watts says
I read a trick to use with silken tofu to keep it from breaking up: Bring 6 cups of water to a boil. When it boils, place your cubed silken tofu into the boiling waterm stir and turn the pot off. Let set in the hot water until you are ready to use in the Mapo Tofu.
To use, gently drain the tofu, add to the Mapo sauce and stir it up. This way seems to keep the tofu more intact.
If I make this recipe I will use rehydrated dried shitake mushrooms; I don’t care for the smell of the fresh (weird, I know!).
And THANK YOU for this Vegan version of Mapo tofu!
Sarah says
You’re welcome, and thanks for sharing your tips!
Wells says
Have made mapo tofu a few times with limited success. A major reason issue has been getting enough flavour into the tofu and sauce without pork. Looking forward to trying this! Time for a trip to the market!
Sarah says
We hope you enjoy this version, Wells!
Ophelia Balls says
I went plant based 3 years ago, but never gave up on this food blog. I figured I could vegan-ise some of my favourite recipes. Mapo Tofu is my absolute favourite dish! You made my food dreams come true! Keep the plant based recipes coming!
Sarah says
We definitely will, Ophelia!
Toni Jean says
Yeee haw!! Thank you! Mapo tofu is the first dish (of dozens AND dozens) i have made from your wonderful blog!! But i went vegetarian last feb 1st. Thanks so much for translating to meatless for me!!
Sarah says
Of course, Toni Jean!
Michelle says
Thanks. Is this possible with rehydrated shiitake mushrooms or only fresh?
Putonghua73 says
I regularly use rehydrated shittake mushrooms because they keep. I’ve also used fresh [shiitake], and I also use oyster mushrooms.
FWIW, I took the meat version and removed the pork – most of the time, I do not even use mushrooms and I still get plenty of flavour – my partner, who is a meat eater (and native Mainland Chinese) devours vegan mapo tofu and has never complained about a lack of flavour! I also use a fair few tablespoons of homemade chilli oil to give the dish more of a kick ;)
This dish is turned up to 11 if you serve with freshly cooked youtiao (dough sticks) and freshly steamed rice. You can buy them frozen from most Asian supermarkets. Cook from frozen at medium-high heat, and done in 3 minutes.
Sarah says
You could use dried shiitake mushrooms, but only use a few (3-5 mushrooms, depending on size), as they are quite strong in flavor.