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Vegan mapo tofu in a white Dutch oven, highlighting the rich red sauce and tender tofu cubes.

Vegan Mapo Tofu


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5 from 2 reviews

  • Author: erin wysocarski
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This vegan mapo tofu is a bold and comforting twist on the Sichuan classic. Silky soft tofu, savory mushrooms, and a rich, spicy sauce come together for a dish that’s equal parts exciting and cozy. Perfect for weeknight dinners or meal prep, this plant-based favorite is full of flavor and so easy to make at home in under an hour!


Ingredients

For the flavor base:

  • 3 teaspoons dry sherry
  • 2 teaspoons soy sauce
  • 1  teaspoon grated ginger
  • 2 teaspoons grated garlic
  • 2 scallions, chopped (separate white and green parts, use white parts here and reserve green parts for serving)
  • 1 tablespoon finely minced shallots

For the rest:

  • 2 tablespoons vegetable oil
  • 2 teaspoons Sichuan peppercorns
  • 2 cups finely diced portobello mushrooms (shiitakes are also great)
  • 2 tablespoons Doubanjiang (see notes for sub)
  • 1 1/4 cups hot vegetable broth (divided)
  • 2, 16-ounce packages soft (medium-firm) tofu, diced into cubes
  • 2 teaspoons chili oil
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch, whisked with 1 tablespoon water in a small bowl

To serve:

  • the reserved green parts of the chopped scallions
  • reserved crispy peppercorns
  • additional chili oil, if desired
  • rice & greens (optional)

Instructions

  1. Prepare the flavor base: Combine the sherry, soy sauce, ginger, garlic, scallions, and shallots in a small bowl. Set aside.
  2. Warm the tofu: Bring a large pot of salted water to a gentle boil. Turn off the heat, then carefully add the tofu cubes to the hot water. Let them sit while you proceed with the recipe. This will gently heat the tofu and help maintain its structure when added to the dish.
  3. Infuse the oil: In a small saucepan, warm the vegetable oil over medium-high heat. Add the Sichuan peppercorns and allow them to turn slightly brown and crispy (about 2 minutes). Strain the oil through a fine mesh sieve into a small bowl, reserving the crispy peppercorns. Pour the infused oil into a large Dutch oven and place it on the stove over medium heat.
  4. Cook the mushrooms: Add the mushrooms to the Dutch oven and cook for 5 to 6 minutes, stirring occasionally, until slightly golden in spots. Add the Doubanjiang and stir to combine.
  5. Deglaze: Add 1/4 cup of the hot vegetable broth to the pot to deglaze and loosen the mixture.
  6. Add the flavor base: Stir in the contents of the flavor base, mixing everything together.
  7. Add the tofu: Carefully drain the tofu cubes and gently place them on top of the mushroom mixture.
  8. Braise the tofu: Whisk the chili oil into the remaining hot vegetable broth. Pour it over the tofu and bring everything to a gentle simmer. Do not stir or touch the tofu, as it may break apart. Cover the pot, reduce the heat to low, and let it simmer for 10 to 15 minutes. The sauce will reduce, and the tofu will absorb the marinade, developing a soft yet firm texture.
  9. Finish the sauce: Add the sugar and gently stir with a rubber spatula. Stir in the cornstarch slurry and cook until the sauce thickens. Remove the pot from the heat.
  10. Grind the peppercorns: Grind the reserved crispy peppercorns in a coffee grinder.
  11. Serve: Divide the tofu into bowls. Top with the reserved green onions, additional chili oil, and ground peppercorns to taste. Serve as is or over rice or with steamed greens, if desired.

Notes

Storage and Reheating:

  • Storage: Allow the mapo tofu to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
  • Reheating: Gently reheat the dish in a saucepan over medium-low heat until warmed through. Add a splash of vegetable broth or water if the sauce has thickened too much.

Ingredient Substitutions:

  • Mushrooms: If you can’t find portobello mushrooms, finely diced shiitake mushrooms are an excellent substitute. They offer a similar umami flavor and meaty but more delicate texture.
  • Doubanjiang substitute: If Doubanjiang (fermented broad bean paste) is hard to find, a combination of black bean paste mixed with a small amount of gochujang (Korean red chili paste) can mimic its salty and spicy profile. Adjust the quantities to taste, starting with equal parts and modifying as needed.
  • Texture Tip: Use soft tofu for a silky texture, but if you prefer a slightly firmer bite, medium tofu works well too. Avoid firm tofu as it won’t absorb the sauce as well.
  • Sichuan Peppercorn Substitution: Sichuan peppercorns are essential for the authentic tingling mala flavor. If unavailable, you can skip them, but note that the dish will lack its signature numbing heat.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Lunch, Dinner
  • Method: Sautéed, Simmered, Braised
  • Cuisine: Chinese