Vegetarian mapo tofu - So easy to make and irresistibly delicious. The tender tofu and mushrooms are simmered in a rich sauce that’s bursting with flavor. If you want the authentic Chinese restaurant experience, look no further! #vegan #recipe #healthy
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5 from 3 votes

Vegetarian Mapo Tofu

This vegetarian mapo tofu is so easy to make and irresistibly delicious.The tender tofu and mushrooms are simmered in a rich sauce that’s bursting with flavor. If you want the authentic Chinese restaurant experience, look no further!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Calories: 198kcal
Author: Maggie Zhu

Ingredients

Spice mix

Cooking

  • 2 to 3 tablespoons peanut oil (or vegetable oil)
  • 2 green onions , chopped
  • 1 tablespoon ginger , minced
  • 2 cloves garlic , minced
  • 2 cups vegetable stock
  • 1 (450-g / 16-oz) block medium-firm or firm tofu , cut into 1/2-inch (1.5-cm) cubes
  • 1/2 lb (225 g) mushrooms , sliced
  • 1/8 teaspoon five-spice powder
  • 1 teaspoon sugar or to taste
  • 1 tablespoon cornstarch
  • Homemade chili oil , for garnish (Optional)

Instructions

  • Add fermented black beans to a small bowl. Add water to cover, gently rub a few times with your fingers, and drain well. Use the back of a small spoon to smash the beans into smaller bits. Add the doubanjiang, chili flakes, and Sichuan peppercorns to the same bowl.
  • Heat 2 tablespoons oil in a large skillet over medium heat until warm. Add green onion, ginger, and garlic. Stir a few times to release the fragrance.
  • Add the spice mix from step 1. Cook and stir for 1 to 2 minutes, until the paste is cooked through and very fragrant. If the paste starts to stick to the pan, add a bit more oil or some vegetable broth and use your spatula to release any stuck bits.
  • Add the mushrooms. Cook and stir for 2 minutes or so, until the mushrooms are evenly coated with the spices. Add a bit of vegetable broth if it start to stick.
  • Add the vegetable stock, five spice powder, and sugar. Stir to mix well and bring to a simmer.
  • Spread the tofu in the broth in a single layer. Turn to low heat and simmer for 10 to 15 minutes or so.
  • Whisk cornstarch with 3 tablespoons water until completely dissolved. Swirl half of the mixture into the tofu, stirring gently with a spatula. Add more until the sauce reaches the desired consistency. Taste a piece of tofu with some sauce. Add more sugar to balance the taste if it is too spicy for you. Transfer everything to a big plate.
  • (Optional) If you want your dish to look like the authentic mapo tofu in Sichuan, swirl in a few tablespoons of homemade chili oil at the end of the cooking, to give the sauce a beautiful red color.
  • Serve over steamed rice as a main.

Nutrition

Serving: 4g | Calories: 198kcal | Carbohydrates: 13.1g | Protein: 12.3g | Fat: 12.1g | Saturated Fat: 2.2g | Sodium: 365mg | Potassium: 429mg | Fiber: 2.7g | Sugar: 6.2g | Calcium: 180mg | Iron: 3.8mg