Vegan Mapo Tofu Recipe Easy and Delicious to Make

If you’re looking for a mouthwatering vegan twist on a classic Sichuan favorite, this vegan mapo tofu recipe is sure to become a staple in your kitchen. Mapo tofu, traditionally made with ground pork and lots of spicy, numbing flavors, can be effortlessly transformed into a plant-based delight that’s just as bold and satisfying.

This recipe balances the iconic heat of Sichuan peppercorns and chili bean paste with silky tofu and umami-rich mushrooms, creating a symphony of flavors that will excite your taste buds.

Perfect for weeknight dinners or impressing guests, this dish comes together quickly and uses simple, wholesome ingredients. Whether you’re a longtime vegan, curious about plant-based cooking, or just want to try a vibrant new recipe, this vegan mapo tofu will deliver the authentic taste and texture you crave.

Plus, it’s gluten-free and packed with protein, making it a nutritious choice for everyone at the table.

Why You’ll Love This Recipe

This vegan mapo tofu recipe is a beautiful blend of spicy, savory, and numbing flavors that are signature to Sichuan cuisine—but without any animal products. Using mushrooms and fermented bean paste gives the dish a rich umami depth that mimics the original’s meatiness perfectly.

It’s incredibly easy to prepare with pantry staples and fresh tofu, making it a quick, satisfying meal. Plus, it’s naturally gluten-free (just be sure to check your chili bean paste), high in protein, and low in fat.

Whether served over steamed rice or noodles, it’s comfort food with a fiery kick that’s sure to warm you up.

If you enjoy this, you might also love our Asian Vegan Recipes for Delicious and Healthy Meals for more inspired plant-based dishes.

Ingredients

• 400g (14 oz) firm tofu, drained and cut into 1-inch cubes
• 150g (5 oz) shiitake mushrooms, finely chopped
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp doubanjiang (spicy fermented chili bean paste)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dark soy sauce (optional, for color and depth)
• 1 tsp sugar
• 1 tbsp cornstarch mixed with 3 tbsp water (slurry)
• 1/2 cup vegetable broth
• 1 tsp ground Sichuan peppercorns
• 2 scallions, chopped (green parts only, for garnish)
• Cooked rice, for serving

Equipment

• Large non-stick skillet or wok
• Cutting board and knife
• Mixing bowl
• Measuring spoons and cups
• Wooden spoon or spatula
• Small bowl for cornstarch slurry

Instructions

1. Prep your tofu: Press the tofu to remove excess water by wrapping it in a clean towel and placing a heavy object on top for 15 minutes. Then cut into 1-inch cubes carefully so they hold their shape.
2. Cook mushrooms: Heat 1 tablespoon of vegetable oil in your skillet or wok over medium heat. Add the chopped shiitake mushrooms and sauté for about 5 minutes until soft and fragrant. Remove from the pan and set aside.
3. Sauté aromatics: In the same pan, add the remaining tablespoon of oil. Add minced garlic and grated ginger and sauté for 1-2 minutes until fragrant. Be careful not to burn them.
4. Add chili bean paste: Stir in the doubanjiang (fermented chili bean paste) and cook for another minute to release its complex flavors.
5. Combine ingredients: Return the mushrooms to the pan. Gently add the tofu cubes and pour in vegetable broth, soy sauce, dark soy sauce (if using), and sugar. Stir gently to coat the tofu without breaking it.
6. Simmer: Let the mixture simmer on low heat for about 5 minutes so the tofu absorbs the spicy sauce.
7. Thicken sauce: Slowly stir in the cornstarch slurry and cook for another 2 minutes until the sauce thickens to a glossy, clingy consistency.
8. Finish with Sichuan peppercorns: Sprinkle the ground Sichuan peppercorns over the dish and gently mix to distribute their signature numbing heat.
9. Garnish and serve: Sprinkle chopped scallions on top and serve hot over steamed rice or noodles for an authentic experience.

Tips & Variations

For the best flavor, use freshly ground Sichuan peppercorns—they add an authentic numbing sensation that’s hard to replicate with pre-ground spices.

If you prefer less heat, reduce the amount of doubanjiang or omit the dark soy sauce for a milder flavor. For a meatier texture, try adding finely diced king oyster mushrooms or even crumbled tempeh to the mix.

To make this recipe soy-free, substitute tofu with firm pressed hearts of palm or cauliflower florets, and replace soy sauce with coconut aminos.

Looking for more creamy plant-based sauces? Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to add a comforting twist to your meals.

Nutrition Facts

Serving Suggestions

This vegan mapo tofu shines best served piping hot over a bowl of fluffy steamed jasmine or brown rice. The rice balances out the spicy, bold sauce perfectly while soaking up every bit of flavor.

For a low-carb option, serve it alongside steamed or stir-fried vegetables like bok choy, snap peas, or broccoli to keep the meal light yet filling. You can also pair it with simple garlic sautéed greens for a delicious contrast.

If you’re in the mood for a noodle dish, toss this spicy tofu over wide rice noodles or even soba noodles for a comforting and satisfying bowl.

Conclusion

With its fiery, numbing, and deeply savory flavors, this vegan mapo tofu recipe is a fantastic way to enjoy Sichuan cuisine without any animal products. The combination of silky tofu and umami mushrooms, enriched by the bold fermented chili bean paste and fragrant Sichuan peppercorns, creates a dish that’s both comforting and exciting.

Whether you’re a seasoned vegan or just exploring plant-based cooking, this recipe is approachable, quick, and sure to satisfy your craving for authentic Asian flavors. Don’t forget to pair it with steamed rice or your favorite noodles for a complete meal.

For more delicious vegan ideas, be sure to check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to round out your culinary repertoire.

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