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Janelle Carss

Vegan Mapo Tofu

Spicy, savoury and umami, Mapo Tofu is mind-blowing delicious, and easy to make in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Chinese, Sichuan
Ingredients Method Video Notes

Ingredients
  

TVP 'Meat' Mixture
  • heaping ½ cup dry TVP, rehydrated in boiling water 5 mins
  • 1 tbsp Shaoxing wine
  • 2 tsp low-sodium soy sauce or tamari
  • 1 tbsp finely minced ginger
Mapo Tofu
  • 5 cloves garlic, finely minced
  • 2 tbsp doubanjiang (spicy broad bean paste)*
  • 2 tsp freshly ground Sichuan peppercorns
  • 1 cup vegan chicken broth
  • 2 tsp chili oil
  • 1 tsp dark soy sauce (sub for more tamari if gluten-free)
  • 1 tsp vegan chicken boullion powder
  • ½ tsp Chinese 5 spice powder
  • 2 tsp coconut sugar (sub any granulated sugar of choice)
  • 1 16-oz block silken/soft tofu, cut into 1" cubes
  • 2 large green onions, chopped
  • 1 tsp sesame oil (optional for garnish)
  • 1 tbsp cornstarch
  • 1 tbsp water

Method
 

  1. Marinate the TVP: Drain your rehydrated TVP into a sieve then transfer to a medium mixing bowl.  Add Shaoxing wine, soy sauce, and ginger and mix until combined.
  2. In a wok or large skillet over medium heat, heat 1 tbsp of neutral oil until hot. Add the garlic and sauté until fragrant, about 1 minute. Next, add the seasoned TVP and doubanjiang. Mix to combine, then cook for a further 4-5 minutes.
  3. Add the Sichuan ground peppercorns, vegan chicken stock, chili oil, vegan chicken bouillon powder, five spice powder, and coconut sugar and mix until combined. Bring the mixture to a rapid simmer.
  4. Add cornstarch slurry: In a small bowl, mix the cornstarch and water until combined. When it reaches a rapid simmer, add the cornstarch slurry and gently stir until the sauce thickens.
  5. Place the tofu cubes evenly on top of the saucy TVP and using a large spoon to carefully scoop the TVP and sauce underneath, fold on top of the tofu until everything is coated nicely. Cook for 2 minutes just until the tofu is heated through.
  6. Garnish: Add the sesame oil and green onion and gently stir until just incorporated. Remove from the heat.
  7. Garnish with a sprinkle of Sichuan peppercorn and more green onion, if desired. Serve with a bowl of steamed rice and enjoy!

Video

Notes

Doubanjiang (Spicy broad bean paste) is what's traditionally used in Mapo Tofu. It has a strong fermented flavour and is quite spicy. If you can't find doubanjiang you could also sub it for a Taiwanese version of it that's not spicy. Usually it'll just be labelled as Bean Paste, Fermented Bean Paste or Broad Bean Paste. The ingredients should have soybeans and broad beans in it.
Alternatively, you could use Korean Gochujang, but it won't have the same exact flavour. Still got that fermented funky goodness and tasty, though!