Silky tofu in a fiery, numbing Sichuan chili-bean sauce
Vegetarian Mapo Tofu
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Cubes of silken tofu simmered in a bold, spicy sauce of doubanjiang, fermented black beans, and Sichuan peppercorns. A vegetarian version of the iconic Sichuan classic.
Cuisine: Asian, Chinese
Category: Main Course
Difficulty: Medium
Cost: $
Dietary: Vegetarian, Vegan, Dairy-Free
Quick Summary
25 min total time|4 servings|Medium difficulty
Cubes of silken tofu simmered in a bold, spicy sauce of doubanjiang, fermented black beans, and Sichuan peppercorns. A vegetarian version of the iconic Sichuan classic.
AsianChineseVegetarianVeganDairy-Free
Sarah Chen
(Updated )
Mapo tofu is one of the great dishes of Sichuan cuisine — a study in the mala flavor profile that defines the region, where fiery chili heat and the tingly numbness of Sichuan peppercorns dance together in perfect harmony. The tofu is silky and delicate, providing a cool counterpoint to the bold, intensely flavorful sauce.
This vegetarian version replaces the traditional ground pork with finely minced mushrooms and fermented black beans for that same deeply savory, umami-rich quality. Served over steaming white rice, it is the kind of dish that will make you sweat, tingle, and reach for another bite all at the same time.
Ingredients
- 1 block (14 oz) soft or silken tofu, cubed
- 2 tablespoons doubanjiang (chili bean paste)
- 1 tablespoon fermented black beans, minced
- 8 oz shiitake mushrooms, finely minced
- 1 tablespoon Sichuan peppercorns, ground
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 cup vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- 1
Gently place tofu cubes in a pot of salted simmering water for 3 minutes to firm them up. Drain carefully.
- 2
Heat 2 tablespoons oil in a wok over medium heat. Add minced mushrooms and cook for 3-4 minutes until browned and dry.
- 3
Push mushrooms to the side. Add doubanjiang and fermented black beans to the oil, stirring for 1 minute until the oil turns red.
- 4
Add garlic, then vegetable broth and soy sauce. Bring to a simmer. Gently slide in the tofu cubes.
- 5
Simmer for 5 minutes without stirring (gently shake the pan instead). Add cornstarch slurry and cook until sauce thickens.
- 6
Sprinkle with ground Sichuan peppercorns and sliced green onions. Serve over steamed white rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Silken tofuSoft tofu
Slightly firmer but still creamy enough for mapo tofu.
Shiitake mushroomsMinced walnuts
Provides a similar meaty texture and earthy flavor.
DoubanjiangGochujang plus soy sauce
Different flavor profile but provides similar heat and fermented complexity.
Tips & Storage
Pro Tips
Doubanjiang is the soul of this dish — Pixian brand from Sichuan is considered the best.
Toast and grind whole Sichuan peppercorns just before using for the most potent numbing effect.
Blanching the tofu in salted water prevents it from breaking apart in the sauce.
Storage
Refrigerate for up to 3 days. The tofu will absorb more sauce as it sits.
Reheating
Reheat very gently on the stovetop to avoid breaking the tofu. Add a splash of broth if needed.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates16g
Fat14g
Fiber4g
Sugar3g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is doubanjiang?
- A fermented paste made from chili peppers and broad beans. It is the essential ingredient in many Sichuan dishes and is found in Asian grocery stores.
- How spicy is this?
- It is boldly spiced. Reduce the doubanjiang for less heat, but the dish is meant to be fiery.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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