Mapo Tofu is among the best-known dishes from Sichuan cuisine. Intensely flavoured with fermented ingredients, spicy hot which you can adjust, along with a curious mouth-tingling sensation from Sichuan peppers. It’s traditionally made with pork or beef but we can easily make it vegan with vegan ‘ground beef’ or mushrooms. It’s easy to make so please make it and tell me what you think!
What other Chinese recipes would you like to see veganized? Let me know in the comments!
This recipe is NOT gluten-free. The fermented ingredients normally contain wheat. I’m not sure that they exist in a gluten-free form…please let me know if you know otherwise.
Printable recipe link coming soon.
–INGREDIENTS FOR VEGAN MAPO TOFU–
neutral cooking oil (such as canola)
1 1/2 cups vegan ‘ground beef’ or 3 cups chopped mushrooms
1 teaspoon vegan Worcestershire sauce (optional)
1 teaspoon sesame oil
24oz (700g) silken tofu (aka smooth tofu)
3 tablespoons doubanjiang (broad bean paste)
1 tablespoon douchi (fermented black beans)
1 1/2 teaspoons Sichuan peppercorns
4 scallions, chopped, dark green parts separated from white/light parts
5 cloves garlic, minced
2 teaspoons grated ginger
1 tablespoon brown sugar
2 1/2 cups water (or to taste)
1 teaspoon chilli oil or red chilli flakes (or to taste)
1 tablespoon cornstarch
2 tablespoons water
Broad Bean Paste (doubanjiang):
Fermented Black Beans (douchi):
Other stuff I love:
Silken Tofu Recipe:
Deep-fried Chinese Eggplant Recipe:
Kung Pao Tofu Recipe:
Tashina Combs (Logical Harmony):
hot for food cookbook review:
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