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    Home » Recipes » Main Dishes

    Published: Feb 28, 2021 · Modified: Aug 26, 2022 by Julia · This post may contain affiliate links · 26 Comments

    Vegetarian Mapo Tofu

    Jump to Recipe Print Recipe

    A 20-minute recipe for spicy vegetarian and vegan-friendly mapo tofu - a traditional Chinese classic.

    mapo tofu
    Jump to:
    • What is mapo tofu?
    • Ingredients
    • Instructions
    • How to adjust spiciness of mapo tofu?
    • Looking for more easy Chinese recipes?
    • 📖 Recipe
    • Mapo Tofu
    • 💬 Reviews

    What is mapo tofu?

    Although Shanghai cuisine sits close to my heart, Sichuan cuisine, the region known for its tongue-numbing dishes, will always be my first choice. Mapo tofu ((麻婆豆腐) is a tofu-based dish that is set in a spicy sauce (made up of chili sauce and chili oil). The dish has become increasingly popular in the West, and the dish can be easily made in 20 minutes. This recipe will teach you how to make vegetarian mapo tofu.

    A traditional mapo tofu dish is made with Sichuan peppercorns which creates a numbing sensation. I have terrible memories of biting into these peppercorns as a child and wondering why my tongue was vibrating. I tend to leave peppercorns out and rely more on chilies and chili sauce (such as Lao Gan Ma) for a kick. We'll use both chili bean sauce and chili oil to add this depth of flavor, and fermented black beans for salti-ness.

    Ingredients

    • Silken tofu (you can also use soft tofu if that's what you have on hand)
    • Chili bean sauce (辣豆瓣酱)- adds a slight spice and salty flavor
    • Chili oil (辣油)- we always use the brand Lao Gan Ma (老干妈) which, nowadays, you can find at most grocery stores in the international section
    • Fermented black bean (豆豉) - used as a seasoning and adds saltiness with a slight sweetness
    • Shiitake mushrooms - sub for the ground beef that is usually used in this dish
    • Garlic, scallions, Thai bird chilies, and sugar for flavoring

    Instructions

    1. Prep your aromatics (garlic, scallions, Thai bird chilies) and dice the shittake mushroom
    2. To prep the fermented black beans, rinse them under water
    3. Heat oil in a skillet, and stir-fry garlic and then the Thai bird chilies, let the garlic brown a bit
    4. Add chili bean sauce and chili oil and stir until the oils begin to release their fragrance. This should be about 1-2 minutes. Then add in your fermented black beans.
    5. Add diced shittake mushrooms and stir-fry until the mushrooms are caramelized.
    6. Add ½ cup water and then your cornstarch slurry (1 part cornstarch, 2 parts water) and let it cook down for just a couple of seconds
    7. Finally, add your cubed tofu. Be gently while folding it into the sauce. Let it simmer for a couple minutes.
    8. To finish off, add sugar and a handful of chopped scallions.
    9. You're done and ready to serve this with a bowl of steaming rice!

    How to adjust spiciness of mapo tofu?

    As a traditionally Sichuan dish, mapo tofu should be spicy and that's why many enjoy it. In my recipe, I have already omitted the Sichuan peppercorns.

    However, if you feel like it is still too spicy you can:

    1. Halve the amount of chili oil
    2. Omit the Thai bird chilies

    I would recommend testing these flavors to see what works for you most! The best part is having the tofu swimming in its spicy sauces.

    Looking for more easy Chinese recipes?

    Kung Pao Chicken (No Peanuts)
    A fragrant no-peanut kung pao chicken recipe with a mild spicy kick for everyone to enjoy!
    Check out this recipe
    kung pao chicken
    Chinese Eggplant with Garlic Sauce (Instant Pot)
    Make a healthier version of the traditional fragrant braised Chinese eggplant dish in minutes with a pressure cooker
    Check out this recipe

    📖 Recipe

    mapo tofu
    Print Pin
    5 from 21 votes

    Mapo Tofu

    A 20-minute recipe for spicy vegetarian and vegan-friendly mapo tofu
    Course Main Course, Side Dish
    Cuisine Chinese
    Diet Vegan, Vegetarian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 3
    Author Julia

    Ingredients

    • 2 tablespoon vegetable oil
    • 3 cloves garlic (minced)
    • 2 Thai bird chilies (finely chopped)
    • 1 tablespoon chilli bean sauce
    • 1 tablespoon chilli sauce
    • 1 tablespoon fermented black beans (rinsed)
    • 4 shiitake mushrooms (diced)
    • ½ cup water
    • 1 tablespoon cornstarch (mixed with 2 tablespoon water)
    • 16 oz silken tofu (sliced into 1 in cubes)
    • ½ teaspoon sugar
    • 2 stalks scallions

    Instructions

    • Heat 2 tablespoon of oil in a hot skillet. Stir-fry garlic for 1 minute, then add Thai chilli peppers and stir-fry for another minute.
    • Add 1 tablespoon of chilli bean sauce and 1 tablespoon of chilli oil, stir-fry for 1 minute. Lastly, add your rinsed fermented black beans and stir-fry for 1 more minute.
    • Add mushrooms and let them cook down until soft, about another 3 minutes.
    • Add water and then your cornstarch slurry. The sauce will start to thicken up in a couple seconds.
    • Add tofu cubes and stir carefully so tofu is evenly coated. You don't want to break up the tofu. Let the tofu simmer for 2 minutes.
    • Add your sugar and chopped green scallions. Give it one final stir and serve over rice.
    vegan mapo tofu
    « Kung Pao Chicken (No Peanuts)
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    Reader Interactions

    Comments

    1. Debra says

      February 28, 2021 at 5:47 pm

      5 stars
      This came out so flavorful, we loved it!

      Reply
      • Julia says

        March 01, 2021 at 2:23 pm

        I'm so glad, Debra!

        Reply
    2. Yang says

      February 28, 2021 at 8:51 pm

      5 stars
      This looks great. I can’t wait to try it next weekend! 😄

      Reply
    3. Raquel says

      March 01, 2021 at 9:22 am

      5 stars
      Looking forward to trying this - sounds delicious!

      Reply
      • Julia says

        March 01, 2021 at 2:23 pm

        I hope you enjoy it, Raquel!

        Reply
    4. Amy says

      March 01, 2021 at 2:29 pm

      5 stars
      Love a good mapo tofu, especially on cold winter nights!

      Reply
    5. Jenny says

      March 01, 2021 at 2:31 pm

      5 stars
      Love this vegetarian mapo tofu recipe, I can't wait to try it. Really appreciate all your guidance and tips. Thanks so much!

      Reply
    6. Kim Guzman says

      March 01, 2021 at 2:35 pm

      5 stars
      What a delicious looking recipe!

      Reply
    7. Marta says

      March 01, 2021 at 3:24 pm

      5 stars
      I LOVE ordering mapo tofu when we go to the local Sichuan restaurant. I can't wait to try your version.

      Reply
    8. Addison says

      March 01, 2021 at 6:59 pm

      5 stars
      I love these bold and delicious flavors!

      Reply
    9. HEATHER PERINE says

      March 02, 2021 at 11:29 am

      5 stars
      Sounds delicious! Are fermented black beans the same as canned black beans? I usually have a can of beans on hand in the cupboard and I have some tofu in my fridge so love to whip this up this week 🙂

      Reply
      • Julia says

        March 02, 2021 at 12:42 pm

        Unfortunately, they're not the same as the fermented ones have been dried and salted, the texture and taste will differ from canned black beans. However, you're free to leave these out if you can't find them in your area. 🙂

        Reply
    10. Jess says

      March 02, 2021 at 11:53 am

      5 stars
      The level of spice in this recipe is so so amazing! I can't wait to try!

      Reply
    11. Ksenia says

      March 02, 2021 at 1:02 pm

      5 stars
      I've always been fascinated by Mopu tofu, but didn't want to use pork - so this recipe is perfect!

      Reply
    12. Catherine says

      March 02, 2021 at 3:48 pm

      5 stars
      Yum! This looks so amazing!

      Reply
    13. Sara says

      March 02, 2021 at 4:54 pm

      5 stars
      This looks so good! I can’t wait to try!

      Reply
    14. Chef Dennis says

      March 03, 2021 at 12:26 am

      5 stars
      Yum! This Vegetarian Mapo Tofu recipe looks absolutely delicious! I am so excited to taste this.

      Reply
    15. Sharon says

      March 04, 2021 at 7:25 am

      5 stars
      The chili sauce adds tons of delicious flavors to the tofu. A delicious and healthy dinner.

      Reply
    16. Beth says

      March 06, 2021 at 5:43 pm

      5 stars
      I have tried the fermented black bean sauce in recipes before and always thought it added too much salty flavor. This looks like a terrific blend of sauces and flavorings to balance that and I can't wait to make it.

      Reply
    17. Lori | The Kitchen Whisperer says

      March 06, 2021 at 6:34 pm

      5 stars
      Such a great spin for us for Meatless Mondays! Absolutely loving the seasoning in this recipe so much!

      Reply
    18. Tammy says

      March 07, 2021 at 8:49 am

      5 stars
      I've never had mapo tofu before but it looks and sounds so delicious! It has silky creaminess to it and I love spicy dishes 😀

      Reply
      • Julia says

        March 07, 2021 at 7:26 pm

        I'd highly recommend it, especially if you're vegetarian! It's such a great way to cook tofu.

        Reply
    19. Amy Casey says

      March 07, 2021 at 5:05 pm

      5 stars
      Yea! A new tofu recipe! I love the Asian flavors in the recipe. One of my personal chef clients will love this one! Thanks for posting the recipe.

      Reply
      • Julia says

        March 07, 2021 at 7:27 pm

        I'm so glad, I hope they enjoy!

        Reply
    20. Heidy says

      March 07, 2021 at 5:54 pm

      5 stars
      This vegetarian recipe was fantastic! The entire family enjoyed it, and I will be sharing the recipe with a few coworkers that enjoy this cuisine, Have a great week!!!
      Heidy

      Reply
    21. Moop Brown says

      March 07, 2021 at 9:54 pm

      5 stars
      This tofu looks great and super flavorful. I'm always looking for more vegetarian recipes to try- thanks for sharing!

      Reply

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    Hi, I'm J! I'm a marketer by day, food photographer and recipe-tester by any other time available. The Floured Camera was born from my need to make quick, delicious, and (sometimes) healthy dishes for when I'm craving my favorite Asian childhood dishes!

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