Origin The Best Vegan Mapo Tofu Recipe

Mapo Tofu is a signature dish from China’s Sichuan province, known for its fiery and flavorful cuisine. This vegan version keeps all the classic tastes but skips the meat, making it perfect for plant-based eaters and anyone craving bold flavors.

Why You’ll Love This Recipe

This vegan Mapo Tofu captures the essence of the original — spicy, savory, and deeply comforting — but with wholesome, plant-based ingredients. It’s quick to prepare, great for weeknights, and pairs perfectly with steamed rice for a satisfying meal.

Also Read : Banana Pancakes the Easy Way

The Best Vegan Mapo Tofu Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1 block (14 oz) medium-firm tofu, cut into cubes

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 tbsp doubanjiang (spicy fermented bean paste) — use a vegan brand

• 1 tbsp soy sauce or tamari

• 1 tsp sugar

• ½ cup vegetable broth

• 1 tsp ground Sichuan peppercorns (or powder)

• 2 green onions, sliced

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• Cooked steamed rice, for serving

Directions

• Prep tofu: Drain and cut tofu into 1-inch cubes. Set aside.
• Cook aromatics: Heat oil in a pan over medium heat. Add garlic and ginger; cook until fragrant, about 30 seconds.
• Add spicy paste: Stir in doubanjiang and cook for 1–2 minutes to bring out its flavors.
• Make sauce: Add soy sauce, sugar, and vegetable broth; stir to combine.
• Simmer tofu: Gently add tofu cubes, spoon sauce over them, and simmer for 5 minutes to absorb flavors.
• Thicken sauce: Stir in the cornstarch slurry and cook until sauce thickens slightly.
• Finish: Sprinkle with ground Sichuan peppercorns and green onions; stir gently.
• Serve: Serve hot over steamed rice and enjoy!

Notes

• For a heartier texture, add chopped mushrooms or vegan ground “meat” substitutes.
• Adjust spice level by varying the amount of doubanjiang.
• Freshly toasted Sichuan peppercorns add the best flavor and numbing sensation.
• Store leftovers in the fridge up to 3 days; reheat gently.

The post The Best Vegan Mapo Tofu Recipe appeared first on RecipeWikki.

Origin Miso Roasted Brussels Sprouts

This modern twist fuses traditional Japanese miso seasoning with Western-style roasted vegetables. It’s a favorite in fusion kitchens and trendy restaurants for its balanced umami, sweetness, and roasted flavor.

What I Love About This Recipe

The miso glaze gives the Brussels sprouts an irresistible savory-sweet coating, with crispy edges and a tender center. It’s healthy, flavorful, and surprisingly addictive!

Also Read : Egg Butter

Miso Roasted Brussels Sprouts

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

180

kcal

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 1½ tbsp white or yellow miso paste

• 1 tbsp soy sauce

• 1 tbsp rice vinegar or lemon juice

• 1 tbsp honey or maple syrup

• 2 tbsp olive oil or sesame oil

• 1 garlic clove, minced (optional)

• Sesame seeds or chopped scallions, for garnish (optional)

Directions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a small bowl, whisk together miso paste, soy sauce, vinegar, honey, oil, and garlic until smooth.
• In a large bowl, toss Brussels sprouts with the miso mixture until evenly coated.
• Spread the Brussels sprouts in a single layer on the baking sheet, cut side down.
• Roast for 20–25 minutes, flipping halfway, until golden brown and crispy on the edges.
• Garnish with sesame seeds or scallions before serving.

Notes

• Use red miso for a bolder, deeper flavor.
• Add a pinch of chili flakes for a spicy version.
• Great as a side dish, salad topping, or taco filling.

The post Miso Roasted Brussels Sprouts appeared first on RecipeWikki.