A 20-minute recipe for spicy vegetarian and vegan-friendly mapo tofu - a traditional Chinese classic.
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 chilis and chili sauce (such as Lao Gan Ma) for a kick. We'll use both chili bean sauce and chili crisp oil to add this depth of flavor, and fermented black beans for saltiness.
Ingredients
- Silken tofu: Silken or soft tofu will work for this recipe. Firm or extra firm tofu will not have the same texture.
- Chili bean sauce (辣豆瓣酱): Chili bean sauce adds a slight spice and salty flavor
- Chili oil (辣油)
- Fermented black bean (豆豉) - Fermented black beans are soybeans that have undergone a fermentation process, resulting in a savory and salty condiment commonly.
- Shiitake mushrooms: These are used as a great substitute for ground beef. The chewiness adds a great texture juxtaposed with the silky tofu.
- Garlic, scallions, Thai bird chilies, and sugar for flavoring
Instructions
- Prep your aromatics (garlic, scallions, Thai bird chilies) and dice the shittake mushroom
- To prep the fermented black beans, rinse them under water
- Heat oil in a skillet, and stir-fry garlic and then the Thai bird chilies, let the garlic brown a bit
- 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 fermented black beans.
- Add diced shittake mushrooms and stir-fry until the mushrooms are caramelized.
- Add ½ cup water and then cornstarch slurry (1 part cornstarch, 2 parts water) and let it cook down for just a couple of seconds
- Finally, add your cubed silken tofu. Be gently while folding it into the sauce. Let it simmer for a couple minutes.
- To finish off, add sugar and a handful of chopped scallions.
- You're done and ready to serve this with a bowl of steaming rice!
Variations
Less spicy:
As a traditionally Sichuan dish, mapo tofu should be spicy and that's why many enjoy it. In my recipe, I have omitted the Sichuan peppercorns. You can also:
- Halve the amount of chili oil
- 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.
📖 Recipe
Vegetarian Mapo Tofu
Ingredients
- 2 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 2 Thai bird chilies (finely chopped)
- 1 tablespoon chili bean sauce
- 1 tablespoon chili oil
- 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 chili bean sauce and 1 tablespoon of chili oil, stir-fry for 1 minute. Lastly, add rinsed fermented black beans and stir-fry for 1 more minute.
- Add diced shiitake mushrooms and let the mushrooms 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 sliced 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 sugar and chopped green scallions. Give it one final stir and serve over rice.
Debra says
This came out so flavorful, we loved it!
Julia says
I'm so glad, Debra!
Yang says
This looks great. I can’t wait to try it next weekend! 😄
Raquel says
Looking forward to trying this - sounds delicious!
Julia says
I hope you enjoy it, Raquel!
Amy says
Love a good mapo tofu, especially on cold winter nights!
Jenny says
Love this vegetarian mapo tofu recipe, I can't wait to try it. Really appreciate all your guidance and tips. Thanks so much!
Kim Guzman says
What a delicious looking recipe!
Marta says
I LOVE ordering mapo tofu when we go to the local Sichuan restaurant. I can't wait to try your version.
Addison says
I love these bold and delicious flavors!
HEATHER PERINE says
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 🙂
Julia says
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. 🙂
Jess says
The level of spice in this recipe is so so amazing! I can't wait to try!
Ksenia says
I've always been fascinated by Mopu tofu, but didn't want to use pork - so this recipe is perfect!
Catherine says
Yum! This looks so amazing!
Sara says
This looks so good! I can’t wait to try!
Chef Dennis says
Yum! This Vegetarian Mapo Tofu recipe looks absolutely delicious! I am so excited to taste this.
Sharon says
The chili sauce adds tons of delicious flavors to the tofu. A delicious and healthy dinner.
Beth says
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.
Lori | The Kitchen Whisperer says
Such a great spin for us for Meatless Mondays! Absolutely loving the seasoning in this recipe so much!
Tammy says
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 😀
Julia says
I'd highly recommend it, especially if you're vegetarian! It's such a great way to cook tofu.
Amy Casey says
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.
Julia says
I'm so glad, I hope they enjoy!
Heidy says
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
Moop Brown says
This tofu looks great and super flavorful. I'm always looking for more vegetarian recipes to try- thanks for sharing!