The Best Vegan Mapo Tofu Recipe

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.

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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.