Mapo Tofu Vegan Version

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Homemade vegan mapo tofu brings the legendary numbing heat of Sichuan cuisine to your table in just 35 minutes. Finely diced shiitake mushrooms stand in for ground pork, soaking up a fiery sauce built on broad-bean chili paste, garlic, and ginger. Serve it bubbling hot over a bowl of steamed rice for the ultimate comforting, umami-packed weeknight meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 3 gSugar
• 14 gProtein
• 850 mgSodium
• 320 mgPotassium
• 240 mgCalcium
• 2.5 mgIron
• 5 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the tofu and mushroom base

• 1 lb (450 g) soft or silken tofu, drained
• 1 oz (28 g) dried shiitake mushrooms
• 2 tbsp grapeseed or other neutral oil
• 1 cup hot water, for rehydrating
• 2 dried red chilies, broken into pieces
• 2 tsp whole Sichuan peppercorns, toasted and ground

For the sauce

• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp vegetarian doubanjiang (broad-bean chili paste)
• 1 tsp fermented black beans (douchi), rinsed and chopped
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp granulated sugar

For finishing

• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 tbsp chili oil with sediment
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp ground Sichuan peppercorn, for serving

Directions

1. Place the tofu on a plate lined with paper towels, set another plate on top, and gently press for 10 minutes to remove excess water; cut into 3/4-inch cubes and set aside.
2. While the tofu drains, place the dried shiitake mushrooms in a heatproof bowl, pour the 1 cup hot water over them, and let stand 15 minutes until softened; drain, reserving the soaking liquid, squeeze out excess water, and finely dice the caps.
3. Heat the grapeseed oil in a wok or large skillet over medium heat. Add the toasted Sichuan peppercorn and dried chilies, stir for 15 seconds until fragrant, then add the onion and cook 2 minutes until softened.
4. Stir in the garlic, ginger, doubanjiang, and fermented black beans; cook 1 minute until the oil turns deep red and aromatic. Add the diced shiitakes and stir-fry 2 minutes to deepen their flavor.
5. Pour in the vegetable broth, soy sauce, sugar, and 2 tablespoons of the reserved mushroom soaking liquid; bring to a gentle simmer.
6. Carefully slide the tofu cubes into the simmering sauce. Cook gently for 5 to 7 minutes, nudging (not stirring) the tofu with the back of a spoon so the cubes absorb the sauce without breaking.
7. Stir the cornstarch slurry once more, drizzle it around the edge of the pan, and simmer 1 to 2 minutes until the sauce thickens and glazes the tofu; remove from heat.
8. Drizzle the chili oil and sesame oil across the top, scatter scallions, cilantro, and the extra ground Sichuan pepper over the surface, and serve immediately over steamed jasmine rice.

Cook’s Notes

• Silken tofu gives the most authentic silky texture; extra-firm silken tofu is more forgiving for beginners who want cubes that hold their shape.
• Toast whole Sichuan peppercorns in a dry pan over medium heat for about 1 minute before grinding to release their citrusy, numbing aroma.
• Always use a gentle pushing motion with a spatula instead of stirring to keep the delicate tofu cubes intact during simmering.
• Stir the cornstarch slurry right before pouring it in, as it settles quickly and can become lumpy if left standing.
• For an even deeper umami backbone, swap up to 1/4 cup of the vegetable broth for the strained mushroom soaking liquid.

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