Here’s my Irresistible 100% vegan Mapo Tofu recipe! This classic Chinese dish is a favourite among foodies and is sure to be a hit with your family and friends.
Questa ricetta è disponibile anche in italiano
Mapo Tofu (麻婆豆腐) is spicy and packed with flavour, thanks to its umami-rich ingredients. This classic Chinese dish, originally from the Sichuan province, is sure to please vegans and non-vegans alike. It’s easy to make and can be ready in just 30 minutes.
This is my vegan take that we enjoy in our household from time to time. It is quite a spicy dish, so make sure to tailor it and taste while you make it to nail it perfectly according to your own palate and the desired spice level.
How to Make Vegan Mapo Tofu
To make a meat free mapo tofu we are going to need a few of the traditional Asian condiments as a bunch of specific ones, such as:
- Silken Tofu. Silken style tofu is the absolute main ingredient of Mapo Tofu. It’s silky like consistency it’s what we are expecting from this dish. If you too like this ingredient, you should definitely check this Tofu and Tomato Pasta and these Sweet Balls with Coconut.
- Meat Free Mince. I used a fridge ready alternative, that looks exactly like ground meat. There are a bunch available nowadays, pretty much in any UK supermarkets. If you cannot find any, you can substitute it with soya or pea TVP or brown/shiitake mushrooms, for a low processed food version. If you’re opting for mushrooms, make sure to ground them into a food processor and cook them the same way you would do with the meat substitute.
- Fermented Black Bean Paste. This is an ingredient that I absolutely like. It is crucial to achieve the authentic taste of the dish, so I really recommend not to skip on it. You can purchase it online or in Asian supermarkets.
- Sichuan Peppercorns. If you have made my Chinese Chilli Oil, you already have this ingredient, otherwise you can purchase it online here. Sichuan peppercorns are berries from the ash tree used in lots of traditional Chinese dishes, known for their spiciness and tongue-numbing quality.
Let’s get creative!
Now that you have the basic ingredients for your vegan Mapo Tofu, it’s time to get creative! Here are some ideas for variations that you can try:
Add some veggies. Try adding some diced bell peppers, mushrooms, or zucchini to the dish. You can also add some fresh or frozen vegetables like peas, corn or broccoli.
Spice it up. Add some extra chili paste or some red pepper flakes to give the dish a kick.
Make it creamy. Add some coconut milk or vegan cream cheese to make the dish creamy and rich.
Add some protein. Try adding some vegan meat alternatives like seitan or tempeh to make the dish more filling.
Try a different sauce. Instead of the traditional Mapo Tofu sauce, try using a different sauce like teriyaki or sweet and sour.
Serve it over rice. Serve the vegan Mapo Tofu over a bed of cooked white or brown rice for a complete meal.
No matter how you choose to make your vegan Mapo Tofu, it’s sure to be a hit! Get creative and have fun with it! 
Vegan Mapo Tofu Recipe
Ingredients:
350 g Silken Tofu (cut into 1 inch cubes)
250 g Vegan Mince
130 g Vegetable Broth
2-3 Garlic Cloves (minced)
1-2 Spring Onions (finely sliced)
2 tbsp Vegetable Oil
1.5 tbsp Brown Sugar
1.5 tbsp Fermented Black Bean Paste
1-2 Thai Bird Chilies (thinly sliced)
1 tbsp Sesame Oil
1 tbsp Ginger Paste (or 1.5 inch fresh ginger finely minced)
1 tbsp Sichuan Peppercorns (coarsely ground)
1 tbsp Chilli Oil (I used homemade*)
2 tsp Cornstarch (mixed with 1 tbsp water)
Method:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the vegan and cook until it’s browned, about 5 minutes. Add the garlic and ginger and cook for another minute.
2. Next, add the fermented bean paste, the sugar and the ground Sichuan peppercorns. Stir to combine and cook for another minute.
3. Pour in the vegetable broth and stir. Let this simmer for a minute or so. Meanwhile get your tofu ready and combine the water and cornstarch in a small bowl.
4. Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, add an extra splash of water or broth).
5. Stir in the chilli oil*, then add the silken tofu carefully cubed. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes.
6. Finally, add the sesame oil and brown sugar along with finely chopped spring onions. Stir up until the onions are just wilted.
7. Serve with a last sprinkle of Sichuan peppercorn powder and more spring onions as a garnish.
