Vegan Sichuan Mapo Tofu
Mapo tofu is one of those dishes that hits every note at once — silky, spicy, savory, and deeply satisfying — and this plant-based version delivers all of it without compromise. The secret is finely chopped shiitake mushrooms, which bring a meaty, umami-rich texture that makes you forget there's no ground pork in the pan. Doubanjiang and fermented black beans do the heavy lifting on flavor, building that signature deep-red, complex sauce that clings beautifully to every cube of tofu. A brief simmer in hot water before the tofu ever hits the wok keeps it tender but intact, so you get that luxurious, custardy bite in every spoonful. The finishing touch of chili oil and freshly ground Sichuan peppercorns is what takes it over the edge — that tingly, mouth-numbing sensation is completely authentic and completely plant-derived. Spooned over steamed white rice, this makes a bold, restaurant-worthy dinner for four that comes together in a single wok.
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Learn more →Ingredients
4 servings
- 2 blocks (14 oz each) silken or soft tofu
- 8 oz shiitake mushrooms, stems removed, caps finely chopped
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
- 2 tbsp doubanjiang (sichuan chili bean paste)
- 1 tbsp fermented black beans (douchi), roughly chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp sichuan chili flakes (or korean gochugaru)
- 1 ½ cups vegetable broth
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp sugar
For the slurry
- 2 tbsp cornstarch
- 3 tbsp cold water
For finishing
- 2 tbsp chili oil
- 1 tsp sichuan peppercorns, toasted and ground
For serving
- 3 scallions, green parts only, thinly sliced
- steamed white rice, for serving
Instructions
- 1
In a small bowl, stir together the cornstarch and cold water until smooth. Set the slurry aside.
- 2
Bring a medium pot of water to a gentle simmer over medium heat. Carefully slide the tofu cubes into the water and warm for 2 minutes, then drain gently in a colander. This firms the tofu slightly so it holds its shape in the sauce.
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