Mapo Tofu is one of the most delicious and complex dishes I have ever tried. The deep umami flavor, combined with spiciness and a variety of textures, is incredible. Since we are making it vegan, we will simply exclude the beef or pork and use fermented beans instead. The soft tofu in spicy oils and thick soup really soaks in the flavor and literally melts in your mouth with an explosion of divine flavors. When served with rice, it is truly a comfort food that should not be missed. The recipe is actually very simple. You might need a few Chinese essential staples, but if you are into Chinese or Asian cuisine, you will be happy to have them.

You Will Need…

Tofu: I highly recommend extra-firm tofu for this recipe. It will give you the best texture and will not become mushy.
Coconut oil: Coconut oil is the base oil for the dish. The nutty flavor of coconut oil pairs really well with the spicy ingredients in the recipe.
Garlic: Of course, garlic is a must to add a garlicky spiciness to the dish.
Ginger: Ginger is another essential flavor in Asian cuisine. It adds a spicy kick that is warm and peppery.
Green onions: These add a herby note with onion and garlicky flavors.
Doubanjiang: Chinese chili bean paste, or Doubanjiang, is easily available in Chinese or Asian markets. It is made with fermented beans, chilies, and soybeans. It gives the dish an umami and spicy flavor.
Fermented black beans: Fermented beans will be our minced meat substitute in this recipe. They really bring a unique texture to the Mapo Tofu.
Soy sauce: It brings out the saltiness and adds a dark color.
Black pepper: It’s a simple but perfect seasoning.
Chili flakes: Just a touch of chili flakes will make a huge difference in balancing out the spice.
Vegetable broth or water: This will form the base of the sauce.
Slurry: A combination of cornstarch and water thickens the sauce and brings the flavors together.
Sesame oil: Just a touch of sesame oil will bring out a nutty flavor and incredible aroma, making the dish irresistible.

Things to remember…

Drain the Tofu: It is essential that you drain the maximum liquid out of the tofu; otherwise, it will crumble while cooking. Place the tofu between clean kitchen towels and put some heavyweight, like a cast iron pan, over it. The towel will soak up all the liquid.
Add Sesame Oil at the End: It is recommended to turn off the heat first and then add the sesame oil. Cooking sesame oil for too long might give you a burnt taste and smell.
No Salt: The Chinese condiments and sauce already contain a great amount of salt, so we are not adding any extra salt.

Print Recipe

Vegan Mapo Tofu

Mapo tofu is a classic Chinese dish known for its spicy and flavorful sauce. Here's a vegan version of mapo tofu that's packed with umami and heat.

Total Time30

Servings: people

Calories: 194kcal

Equipment

1 Skillet

Ingredients

1 block firm or extra-firm tofu (drained and cubed)
2 tablespoon coconut oil
2 cloves garlic (minced)
1 tablespoon ginger (minced)
2 stalks green onions (finely chopped & reserve some for garnish)
2 tablespoon doubanjiang (Chinese chili bean paste)
1 tablespoon fermented black beans (rinsed and minced)
1 tablespoon soy sauce
1 teaspoon black pepper
1 teaspoon chili flakes (adjust to taste)
1 cup vegetable broth or water
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon sesame oil
Cooked rice, for serving

Instructions

Drain the tofu and cut it into small cubes. You can also press the tofu to remove excess water for a firmer texture.
In a small bowl, mix together the soy sauce, fermented black beans, black pepper, and chili flakes. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic, ginger, and green onions (reserve some for garnish) and cook until fragrant, about 1-2 minutes.
Add the doubanjiang (Chinese chili bean paste) to the skillet and stir-fry for another minute.
Return the tofu to the skillet. Pour in the vegetable broth or water and stir to combine.
Bring the mixture to a simmer and let it cook for 5-7 minutes to allow the flavors to meld together.
Stir in the cornstarch slurry and continue cooking until the sauce thickens, about 2-3 minutes.
Remove the skillet from heat and drizzle sesame oil over the top.
Garnish with chopped green onions.
Serve the vegan mapo tofu hot over cooked rice.

Notes

Adjust the level of spiciness according to your preference by adding more or less chili flakes.
Feel free to add diced mushrooms or other vegetables to the dish for added texture and flavor.
Serve the mapo tofu with steamed vegetables or a side salad for a complete meal.

Nutrition