Description
This Delicious Vegan Mapo Tofu is a flavorful and spicy Chinese-inspired dish made with silken tofu, shiitake mushrooms, and a rich, umami-packed sauce featuring doubanjiang and Sichuan peppercorns. Ready in just 30 minutes, this comforting vegan dish balances heat, aroma, and a creamy texture, making it perfect for a quick weeknight dinner served with rice.
Ingredients
Scale
Tofu and Base
- 1 pound soft or silken tofu
- 8 cups water
- 2 teaspoons table or sea salt
Mushrooms and Sauce Ingredients
- 1 tablespoon neutral oil (for sautéing mushrooms)
- 1 cup finely diced shiitake mushrooms
- 3-4 teaspoons Sichuan peppercorns
- 1 teaspoon cornstarch or tapioca starch
- 1/2 cup water (for cornstarch slurry)
- 2 tablespoons neutral oil (for frying garlic and ginger)
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons doubanjiang (fermented chili bean paste)
- 1.5 tablespoons gochugaru (Korean chili flakes)
- 1/2-1 teaspoon sugar
- 1 stalk scallions (sliced, whites and light greens separated)
- 1 tablespoon sesame oil
Instructions
- Preparation: Drain the tofu from its package and cut into 3/4-inch cubes for even cooking and texture.
- Poach the Tofu: In a saucepan, bring 8 cups of water and 2 teaspoons of salt to a boil. Gently lower the tofu cubes into the hot salted water and let them sit while you prepare the sauce. This step warms the tofu and seasons it subtly.
- Sauté Mushrooms: Heat 1 tablespoon of neutral oil in a wok over medium heat. Add the finely diced shiitake mushrooms and cook for about 2 minutes until they release their flavor and moisture. Transfer mushrooms to a bowl and turn off heat to stop cooking.
- Grind Sichuan Peppercorns: Using a mortar and pestle or spice grinder, grind 3-4 teaspoons of Sichuan peppercorns until fine. Sift through a fine mesh sieve to remove tough husks for a smooth texture and optimal flavor release.
- Prepare Cornstarch Slurry: Mix 1 teaspoon cornstarch or tapioca starch with 1/2 cup water in a small bowl until smooth. Set aside; this will thicken the sauce later.
- Cook Aromatics and Sauce: Heat 2 tablespoons of neutral oil in the same wok over medium-high heat. Sauté minced garlic and ginger for 30 seconds until fragrant. Add 2 tablespoons doubanjiang and cook another 30 seconds to release the deep umami flavor. Stir in ground Sichuan peppercorns, 1.5 tablespoons gochugaru, and 1/2-1 teaspoon sugar to balance heat and spice. Add the cornstarch slurry and sliced scallion whites and light greens. Simmer gently for 2 minutes until the sauce thickens.
- Combine Mushrooms and Tofu: Return the sautéed mushrooms to the wok. Using a slotted spoon, transfer the warmed tofu into the sauce gently, tossing carefully to coat without breaking the tofu cubes. Cook together for a brief moment to meld flavors.
- Finish and Serve: Transfer the tofu mixture to a serving bowl. Drizzle 1 tablespoon of sesame oil over the top and garnish with the dark green parts of the scallion. Serve hot with jasmine or brown rice for a complete meal.
Notes
- Use soft or silken tofu for authentic creamy texture typical of Mapo Tofu.
- Adjust the amount of gochugaru and Sichuan peppercorns to suit your spice preference.
- Doubanjiang is essential for the umami base; opt for a high-quality version if possible.
- Handle tofu gently during cooking and stirring to keep cubes intact.
- This recipe is vegan and gluten-free if using gluten-free doubanjiang; check labels if needed.
- Serve immediately for best texture and flavor.
