By The foodoodle kitchen · Published September 20, 2026
Vegetarian Mapo Tofu
This vegan twist on the classic mapo tofu is packed with flavor and spice, perfect for a hearty meal.
Serves 4 · Prep 15 min · Cook 15 min · 30 min total · Medium
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Ingredients
- 2 tbsp vegetable oil
- 100 g shiitake mushrooms, diced
- 300 g firm tofu, cubed
- 2 tbsp doubanjiang (spicy fermented broad bean paste)
- 1 tbsp soy sauce
- 1 tsp szechuan peppercorns, crushed
- 240 ml vegetable broth
- 1 tbsp cornstarch
- 15 ml water
- 1 tsp sesame oil
- 2 green onions, sliced
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Method
- Heat the vegetable oil in a pan over medium heat for 1 min. 1 min
- Add the diced shiitake mushrooms and sauté for 3 min until soft. 3 min
- Stir in the doubanjiang and cook for 1 min. 1 min
- Add the cubed tofu gently and mix well to coat with the sauce. 1 min
- Pour in the soy sauce, crushed szechuan peppercorns, and vegetable broth. Bring to a simmer for 5 min. 5 min
- In a small bowl, mix the cornstarch and water. Stir into the pan and cook for another 2 min until the sauce thickens. 2 min
- Finish with a drizzle of sesame oil and garnish with sliced green onions. Serve hot. 2 min
