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mapo tofu recipe

Easy Mapo Tofu Recipe

I made this recipe to be the easiest Mapo tofu recipe you'd find on the internet, in less than 30 minutes you should have your delicious Mapo tofu ready.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese, Vegan
Servings 4 Servings
Calories 260 kcal

Equipment

  • Cutting board & knife
  • Wok or large deep skillet
  • Spatula or wooden spoon
  • Small bowl for cornstarch slurry
  • Measuring spoons and cups

Ingredients
  

For the tofu & sauce

  • 1 14 oz block soft or medium-firm tofu cut into cubes
  • 2 tbsp vegetable oil
  • 3-4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 3 green onions finely sliced (reserve some for garnish)
  • 2 tbsp doubanjiang Sichuan chili bean paste; ensure vegan
  • 1 tbsp fermented black beans optional, but traditional
  • 1 tbsp soy sauce or tamari
  • 1 tbsp chili oil optional for extra heat
  • 1 cup vegetable broth
  • 1 tbsp cornstarch mixed with 2 tbsp water slurry
  • 1 tsp sugar
  • 1 tbsp rice vinegar or Chinese black vinegar

For the vegan “mince”

  • 1 cup finely chopped mushrooms or ½ cup textured vegan protein TVP, rehydrated
  • 1 tbsp soy sauce
  • ½ tsp five-spice powder this is optional

For finishing

  • 1-2 tsp Sichuan peppercorn powder for the signature numbing flavor
  • Extra chili flakes or chili oil this is optional
  • Green onions chopped

Instructions
 

Prepare the tofu

  • Gently drain and pat dry the tofu. Cut into small cubes and set aside.

Cook the vegan “mince”

  • In a wok over medium heat, add 1 tbsp oil. Add chopped mushrooms or hydrated TVP.
  • Season with soy sauce and a pinch of five-spice powder. Cook until browned and fragrant, about 3-4 minutes. Remove and set aside.

Build the flavor base

  • Add the remaining oil to the wok. Sauté garlic, ginger, and most of the green onions until fragrant (about 30 seconds).

Add doubanjiang & black beans

  • Stir in doubanjiang and fermented black beans. Cook for 1 minute to release their oils and deepen the flavor.

Add broth & seasonings

  • Pour in the vegetable broth, soy sauce, sugar, chili oil, and rice vinegar. Stir well.

Add tofu

  • Gently place tofu cubes into the sauce. Tilt the pan to coat them, avoid stirring too vigorously to prevent breaking the tofu.

Thicken the sauce

  • Add the cornstarch slurry and simmer for 2-3 minutes until the sauce becomes glossy and slightly thickened.

Finish it

  • Stir in the cooked vegan “mince.”
  • Sprinkle in Sichuan peppercorn powder to taste.
  • Add more chili oil if desired.

Serve

  • Garnish with the remaining green onions. Serve hot over steamed rice.

Nutrition

Calories: 260kcal
Keyword easy mapo tofu recipe
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