Vegan Mapo Tofu Recipe – Spicy Sichuan Comfort Food

Vegan mapo tofu keeps the silky tofu and fragrant chilli sauce of the Sichuan classic while using mushrooms and fermented bean paste for savoury depth. The finished dish should be glossy, spicy and soft enough to spoon over rice.

Ingredients

• 400 g soft or medium-firm tofu, cut into 2 cm cubes
• 1 tablespoon neutral oil
• 150 g mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon doubanjiang (fermented chilli bean paste)
• 1 teaspoon Sichuan peppercorns, toasted and crushed
• 250 ml vegetable stock
• 1 teaspoon soy sauce
• 1 teaspoon cornflour mixed with 2 tablespoons water
• 2 spring onions, sliced

Method

1. Warm the tofu in gently simmering salted water for 2 minutes, then drain. This helps it hold together in the sauce.
2. Heat oil in a wok. Cook mushrooms until browned. Add garlic and ginger for 30 seconds.
3. Stir in doubanjiang and half the Sichuan pepper. Fry for 1 minute until the oil turns red.
4. Add stock, soy sauce and tofu. Simmer uncovered for 5 minutes, shaking the pan rather than stirring hard.
5. Stir in the cornflour slurry and simmer for 1 minute until glossy. Finish with spring onion and remaining pepper.

Heat and texture tips

Doubanjiang varies in salt and heat, so taste before adding extra soy sauce. Soft tofu gives the most delicate texture; medium-firm is easier to handle. Add a splash of stock if the sauce thickens too much.

Serving and storage

Spoon over steamed rice and serve immediately. Refrigerate leftovers for up to 2 days and reheat gently; the tofu can break if boiled hard.

FAQs

What can replace doubanjiang?

Use fermented black bean paste with chilli oil, though the flavour will be less traditional.

Can I make it without Sichuan pepper?

Yes, but you will lose the citrusy numbness. Add black pepper and a little chilli oil for warmth.