Vegan Mapo Tofu
INGREDIENTS
- 1 block (14 oz) firm tofu, cubed
- 2 tbsp vegetable oil (or any neutral oil)
- 1 tbsp sesame oil
- 3-4 green onions, chopped (reserve green tops for garnish)
- 1-2 tbsp Sichuan peppercorns (optional, for a tingly spice)
- 1-2 tbsp doubanjiang (fermented chili bean paste) or Korean gochujang if you prefer milder heat
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/2 cup vegetable broth
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp rice vinegar or black vinegar
- 1/2 tbsp cornstarch, dissolved in 2 tbsp water (to thicken)
- Chili oil or red pepper flakes, to taste (optional)
instructions
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Prepare the Tofu: Blot tofu with a paper towel to remove excess moisture. Cut it into small cubes.
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Toast the Sichuan Peppercorns (optional): Heat a dry pan over medium heat. Toast the Sichuan peppercorns until fragrant, then grind them with a mortar and pestle or spice grinder. Set aside for later.
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Cook the Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped white parts of green onions, garlic, and ginger, stirring until fragrant (1-2 minutes).
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Add the Doubanjiang: Stir in the doubanjiang (or gochujang) and cook for about 1 minute to release its flavors.
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Add Tofu and Broth: Gently add the tofu cubes and pour in the vegetable broth. Add soy sauce and rice vinegar, stirring gently to coat the tofu without breaking it up.
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Thicken the Sauce: Stir in the cornstarch slurry and let the sauce cook for another 2-3 minutes until it thickens.
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Adjust Seasoning: Add salt or more soy sauce as needed. If you enjoy extra spice, add chili oil or red pepper flakes.
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Serve: Garnish with the green tops of the green onions and a sprinkle of ground Sichuan pepper (optional). Serve hot over rice.
About this meal
Mapo Tofu is a beloved Sichuan dish known for its bold flavors, silky texture, and satisfying heat. Originally from China’s Sichuan province, it combines tofu with a savory, spicy sauce that features doubanjiang (fermented chili bean paste) and Sichuan peppercorns, which add the characteristic numbing, tingling sensation called “mala.
This vegan adaptation uses firm tofu to provide a creamy, smooth contrast to the rich, spicy sauce, while garlic and ginger add depth and warmth. The ground Sichuan peppercorns create a unique tingle that makes this dish especially memorable. It’s hearty, comforting, and pairs perfectly with steamed rice to balance the heat and savoriness.
Mapo Tofu is not only a flavorful and satisfying meal but also a quick and easy option, making it ideal for busy weeknights. The ingredients come together to create a complex flavor profile that is both addictive and nourishing—perfect for anyone who loves a little spice and is open to trying plant-based dishes with rich Asian flavors.
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