Vegetarian Mapo Tofu (20 Minutes)
20 minutes Vegetarian Mapo Tofu is seriously SO delicious and easy to make at home.
Spicy, savory, and delicious Vegetarian Mapo Tofu is one of my go-to recipes that pair perfectly with rice.
I created this Vegetarian Mapo Tofu for my vegetarian friend, and not going to lie … I may even like the vegetarian version more!
PRO-TIP: make extra rice, because trust me, you will need it!
It took me a couple of months to perfect my Vegetarian Mapo Tofu.
I didn’t want to use meat alternatives, as I find it is not always accessible, and every brand has such a different taste and texture that I cannot guarantee the same results.
At first, I tried chopping the mushrooms, but I found that hand peeling gives the mushroom a “meat-like texture,” which was perfect for this Vegetarian Mapo Tofu dish.
An important ingredient when making Vegetarian Mapo Tofu is Spicy Doubanjiang (fermented bean paste).
Doubanjiang is spicy fermented bean paste, an essential element in Chinese and Taiwanese cuisines.
Doubanjiang comprises broad fermented beans, chili peppers, soybeans, salt, and flour. I highly recommend using Juan Cheng Red Plastic Jar, hands down my favorite Doubanjiang.
Another recipe I love with Doubanjiang is Taiwanese Beef Noodle Soup and Taiwanese Meat Sauce.
Shiitake mushroom is my go-to mushroom when making Vegetarian Mapo Tofu.
Shiitake mushroom has a “meat-like” texture, making it the perfect meat alternative for Mapo Tofu.
I recommend using FRESH shiitake mushroom if you can find it, as it is easier to peel.
If you can’t find fresh shiitake mushrooms, you can use any fresh mushroom of your choice such as oyster mushroom or cremini mushroom.
If you use dehydrated shiitake mushroom, make sure to soak it for 1 hour in hot water, and using a knife, chop it into small pieces.
Do you want more VEGETARIAN recipes? Here are some of my go-to Vegetarian Recipes that you will LOVE!
- Creamy Sesame Pasta Salad
- Air Fryer Chinese Eggplant (20 Minutes)
- Butter Mushroom Rice (15 Minutes)
- Soy Sauce Pan-fried Noodles (15 Minutes!)
Ingredients
- 20-30 Shiitake Mushroom
- 1 lb of Soft Tofu (cut into cubes)
- 1.5 tbsp of Doubanjiang
- 2 stalks of Green Onion
- 1.5 tbsp of Garlic (minced)
- 1 tbsp of Soy Sauce
- 2.5 tbsp of Garlic (minced)
- 1 tbsp of Sugar
- 0.5 tbsp of Ground Sichuan Peppercorn
- 1-2 cups of Water or Vegetable Stock
SHOP THE INGREDIENTS
- Break the Shiitake mushroom apart with your hands into small bite-sized pieces. You want it similar to ground meat texture.
- Chop up the green onion, and separate it into the white and the green
- Cut the tofu into 1-inch cubes
- In a pot, turn the heat to medium-high, and drizzle in oil. Add in the white parts of the green onion and garlic. Saute together for 1-2 minutes or until fragrant.
- Add in the mushroom, and saute for another 2-3minutes.
- Drizzle in soy sauce, doubanjiang, sugar, and ground Sichuan peppercorn. Mix until everything is combined.
- Gently add in the tofu, and pour in water or Vegetable stock. Bring it to a simmer while gently moving everything around
. - Simmer for another 3-4 minutes. If you want a thicker consistency, thicken with corn starch mixture (1 tbsp of Corn Starch and 3 tbsp of Cold Water, mixed together).
- Garnish with the rest of the green onion and enjoy!
Vegetarian Mapo Tofu
By Tiffy Cooks
Ingredients
- 20-30 Shiitake Mushroom
- 1 lb silken tofu cut into cubes
- 1.5 tbsp Doubanjiang
- 2 Green Onion
- 1.5 tbsp Garlic minced
- 1 tbsp Soy Sauce
- 2.5 tbsp Garlic minced
- 1 tbsp Sugar
- 0.5 tbsp Ground Sichuan Peppercorn
- 1-2 cups Water or Vegetable Stock
Instructions
- Break the Shiitake mushroom apart with your hands into small bite-sized pieces. You want it similar to ground meat texture.
- Chop up the green onion, and separate it into the white and the green
- Cut the tofu into 1-inch cubes
- In a pot, turn the heat to medium-high, and drizzle in oil. Add in the white parts of the green onion and garlic. Saute together for 1-2 minutes or until fragrant.
- Add in the mushroom, and saute for another 2-3minutes.
- Drizzle in soy sauce, doubanjiang, sugar, and ground Sichuan peppercorn. Mix until everything is combined.
- Gently add in the tofu, and pour in water or Vegetable stock. Bring it to a simmer while gently moving everything around
- Simmer for another 3-4 minutes. If you want a thicker consistency, thicken with corn starch mixture (1 tbsp of Corn Starch and 3 tbsp of Cold Water, mixed together).
- Garnish with the rest of the green onion and enjoy!
Found you through tik-tok and never been more happy! Always looking for vegetarian recipes with actual flavour and this was perfect!
We enjoyed this and the Honey Glazed Carrots recipes which came about by the need for a spontaneous dinner.
I admit my carrots were larger so I should have blanched them longer
For the Mapo Tofu I used dried Shiitake that I soaked and cut as per suggestions.
Thank you some much
I loved this recipe. I didn’t have the spicy Doubanjiang so I added 1T of Gochujang and 1T of Gochugaru to the sauce. I will be making this again and will look for the sauce at my Korean market.
Loved this recipe. Will be making it again. I did not have the spicy Doubangjiang so I added 1T Gochujang and 1T Gochugaru to the sauce. I will look for your spicy sauce at my Korean market on my next visit.