Go Back
+ servings
vegan mapo tofu
Print Recipe
5 from 4 votes

Vegan Mapo Tofu

My all-time favourite tofu dish - vegan mapo tofu! It's packed with fragrant aromatics and Szechuan spice - it's perfect home-cooked comfort! My all-time favourite tofu dish - vegan mapo tofu! It's packed with fragrant aromatics and Szechuan spice - it's perfect home-cooked comfort!
Total Time1 hr
Course: Main Course
Cuisine: Chinese
Keyword: vegan mapo tofu
Servings: 5
Calories: 150kcal
Author: Richard Makin

Equipment

  • no specialist equipment required

Ingredients

  • 1 tbsp corn starch
  • 4 tbsp water
  • 3 cloves garlic (finely crushed)
  • 3 spring onions (finely chopped and whites separated from greens)
  • 30 g fresh ginger (peeled and finely chopped)
  • 500 g firm silken tofu
  • 1/2 tsp szechuan peppercorns
  • 1 tsp vegetable oil
  • 210 g vegan "mince" (or "grounds")
  • 2 tsp doubanjiang paste
  • 1 tbsp fermented black beans
  • 1/2 tsp chilli flakes
  • 500 ml vegetable stock

Instructions

  • Prepare your ingredients: mix the cornstarch with the water in a glass and set aside. Prep the garlic, ginger and spring onions. Set aside. Remove the tofu from the carton and slice. Set aside. Grind the Szechuan peppercorns and set aside.
  • Heat a medium frying pan or wok over a medium high heat. Add the oil and fry the vegan mince for a few minutes until lightly browned. Remove the cooked mince from the pan and set aside. Don't clean out the pan.
  • If necessary, add a little extra oil and bring to heat. Add the doubanjiang and fry lightly for a minute. Once fragrant, add the spring onion whites, garlic and ginger. Fry lightly and do not allow to burn. Next add the fermented black beans, chilli flakes and Szechuan peppercorns. Fry for another minute or so.
  • Add the vegetable stock and reduce heat to medium. Bring to a simmmer.
  • Once simmering, carefully add the tofu and the vegan mince, making sure you don't break it up too much. Leave to simmer for 8-10 minutes, stirring occasionally and gently.
  • Test the tofu for flavour, then add the cornstarch slurry. Stir gently until the sauce has thickened. Add the spring onion greens. The mapo tofu is ready to serve with some steamed jasmine rice.

Nutrition

Calories: 150kcal | Carbohydrates: 12g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 711mg | Potassium: 311mg | Fiber: 3g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg