Recipe for Mapo Tofu Vegetarian Style Made Easy

Mapo tofu is a beloved Sichuan classic known for its bold, spicy flavors and silky texture. Traditionally, this dish features ground pork and a fiery chili bean sauce, but today we’re turning it into a vegetarian masterpiece that doesn’t sacrifice any of that iconic taste.

Whether you’re a longtime vegetarian or just looking to explore plant-based options, this Mapo Tofu Vegetarian recipe delivers a beautiful balance of heat, umami, and creaminess with every spoonful.

This vegetarian version uses textured vegetable protein (TVP) or mushrooms to replicate the meaty texture, combined with the traditional fermented bean paste and Sichuan peppercorns to bring that signature mouth-tingling sensation.

It’s a perfect dish for weeknight dinners or when you want to impress friends with something both authentic and accessible. Plus, it’s packed with protein and fiber, making it as nutritious as it is delicious.

Ready to spice up your dinner routine? Let’s dive into this flavorful, comforting recipe!

Why You’ll Love This Recipe

This vegetarian Mapo tofu recipe is a fantastic way to enjoy a classic Chinese dish without the meat. Here’s why it stands out:

• Authentic Flavor: We use traditional Sichuan ingredients like fermented chili bean paste and Sichuan peppercorns to keep the authentic, bold taste.
• Meat-Free Protein: Textured vegetable protein or mushrooms give a satisfying meaty texture, ideal for vegetarians and vegans alike.
• Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
• Customizable Heat: Adjust the spice level to suit your taste, from mild to tongue-tingling.
• Nutritious: Loaded with protein, tofu, and fiber, making it a balanced and wholesome meal.

Ingredients

• 400g soft or medium-firm tofu, cut into 1-inch cubes
• 100g textured vegetable protein (TVP) or finely chopped shiitake mushrooms (for a vegan option)
• 2 tablespoons Sichuan chili bean paste (Doubanjiang)
• 1 tablespoon fermented black beans, rinsed and roughly chopped
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon dark soy sauce (optional, for color)
• 2 teaspoons cornstarch mixed with 3 tablespoons water (slurry)
• 1 cup vegetable broth
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 scallions, thinly sliced (separate white and green parts)
• 1 tablespoon chili oil (adjust according to heat preference)
• 1 teaspoon ground Sichuan peppercorns
• 2 tablespoons vegetable oil
• Salt to taste
• Optional garnish: chopped cilantro or extra scallions

Equipment

• Large non-stick skillet or wok
• Small bowl for cornstarch slurry
• Knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula
• Colander or sieve (for draining tofu)

Instructions

1. Prepare the tofu: Drain the tofu and pat it dry gently with paper towels to remove excess moisture. Cut into 1-inch cubes and set aside.
2. Rehydrate TVP (if using): Place the TVP in a bowl and cover with hot vegetable broth. Let it soak for about 10 minutes until softened. Drain and squeeze out excess liquid.
3. Heat the oil: In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 1-2 minutes until fragrant.
4. Add chili bean paste and fermented black beans: Stir in the Doubanjiang and black beans. Cook for another 1-2 minutes to release the flavors and aromas.
5. Cook the TVP or mushrooms: Add the rehydrated TVP or chopped mushrooms to the pan. Stir-fry for 3-4 minutes until slightly browned and well coated with the sauce.
6. Add tofu cubes: Gently add the tofu to the pan, being careful not to break the cubes. Pour in the vegetable broth, soy sauce, and dark soy sauce (if using). Stir gently to combine.
7. Simmer: Let the mixture simmer for 5-7 minutes, allowing the tofu to absorb the flavors and the sauce to thicken slightly.
8. Thicken the sauce: Slowly pour in the cornstarch slurry while gently stirring. Continue cooking for another 2 minutes until the sauce is glossy and thickened.
9. Finish with seasoning: Stir in the chili oil and ground Sichuan peppercorns. Taste and adjust salt or chili oil as needed.
10. Garnish and serve: Sprinkle the green parts of the scallions and optional cilantro on top. Serve hot with steamed rice or your favorite grain.

Tips & Variations

For the best texture, press your tofu for 15-20 minutes before cooking to remove excess water.

• Make it vegan: Use mushroom-based “mince” instead of TVP and check that your chili bean paste is vegan-friendly.
• Adjust spice level: Reduce the chili oil and Doubanjiang for a milder dish, or add extra chili flakes for more heat.
• Use fresh Sichuan peppercorns: Toast and grind them yourself for the freshest, most vibrant flavor.
• Try other plant proteins: Finely chopped tempeh or crumbled firm tofu can add texture variations.
• Serve with noodles: For a twist, toss the finished mapo tofu with cooked noodles instead of rice.

Nutrition Facts

Serving Suggestions

This vegetarian mapo tofu is best enjoyed piping hot with a bowl of steamed jasmine or brown rice to soak up the spicy, flavorful sauce. For a low-carb option, serve it alongside stir-fried or steamed greens like bok choy or Chinese broccoli.

You can also pair it with other Asian-inspired side dishes such as:

• Steamed dumplings or vegetable spring rolls
• Simple cucumber salad dressed with rice vinegar and sesame oil
• Vegetarian Swiss Chard Recipes for Healthy Meals for a leafy green side

For a more filling meal, add a bowl of hot and sour soup or try our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for a creamy complement to the spicy mapo tofu.

Conclusion

Our vegetarian mapo tofu recipe is a vibrant, satisfying dish that perfectly recreates the beloved flavors of Sichuan cuisine without any meat. It’s a great way to introduce more plant-based meals into your rotation while still enjoying bold, complex tastes.

Whether you use TVP, mushrooms, or tempeh, this dish is versatile and easy to customize according to your spice tolerance and ingredient availability.

With simple pantry staples and fresh aromatics, you can whip up this dish in less than 30 minutes, making it ideal for busy weeknights or casual dinner parties. Don’t forget to explore more delicious vegetarian recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Instant Pot Vegetarian Recipes Indian Food Lovers Adore for a variety of flavorful, healthful meals.

Enjoy the rich, spicy magic of Sichuan at home with this wholesome vegetarian mapo tofu!

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