Name: The Best Vegan Mapo Tofu Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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

A spicy, savory, and satisfying plant-based take on the classic Sichuan favorite. Silky tofu meets a bold, flavorful sauce that’s rich in umami and perfectly balanced with heat and a touch of numbing Sichuan peppercorn.

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

servings

Prep time

minutes

Cooking time

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.

Vegan Asian Recipes