Vegetarian Mapo Tofu Recipe: Bold, Spicy & Totally Meat-Free

Vegetarian Mapo Tofu: Spicy, Umami, and Plant-Based 🌶️🧄🍄

🧑‍🍳 Situation: You're standing in your kitchen with tofu, no meat, and no clue what doubanjiang even is. Good — you're exactly where you need to be. This recipe will walk you through the *entire* process. No guessing, no advanced knife skills, and yes, it will taste like a proper meal.

🥬 Ingredients

• 400g (14 oz) firm tofu – cut into 1.5 cm cubes
• 200g shiitake or oyster mushrooms – finely chopped
• 1 tbsp Sichuan peppercorns
• 2 tbsp doubanjiang (fermented chili bean paste)
• 2 tsp soy sauce
• 1 tsp dark soy sauce (for color)
• 2 tsp fermented black beans (optional, mashed)
• 2 tsp cornstarch + 3 tbsp water (for slurry)
• 3 cloves garlic – minced
• 1 thumb ginger – minced (about 1 tbsp)
• 2 green onions – white and green separated
• 1/2 tsp sugar
• 2 tbsp neutral oil (canola, sunflower, etc)

👨‍🍳 Chef Max & Jamie's Kitchen Dialogue

Jamie: Max, what even is doubanjiang and do I need to panic?

Chef Max: No panic. It's a salty, spicy fermented bean paste. You’ll find it in Asian grocery stores or online. Absolutely worth having — it's the soul of mapo tofu.

Jamie: Okay. First tofu. Do I fry it?

Chef Max: Actually, start by simmering it in lightly salted water for 2–3 minutes. This helps it firm up so it won't fall apart later.

Jamie: Got it. Mushrooms now?

Chef Max: Yes. Finely chop the mushrooms, heat 2 tbsp oil on medium, and sauté them until most moisture is gone — about 6–8 minutes. They should smell deep and earthy.

Jamie: Should I add all the aromatics now?

Chef Max: Almost. Push the mushrooms to the side, add garlic, ginger, and white parts of scallions. Stir for 30 seconds, then add doubanjiang and optional mashed black beans. Cook it until the oil turns reddish and everything smells rich.

Jamie: What’s the liquid part?

Chef Max: Add 200ml water, 2 tsp soy sauce, 1 tsp dark soy, 1/2 tsp sugar. Bring to a gentle simmer for 3 minutes.

Jamie: When does the tofu go in?

Chef Max: Gently slide the tofu into the pan. Don’t stir too much — you want it whole. Let it simmer in the sauce uncovered for 5 minutes.

Jamie: Last step?

Chef Max: Mix 2 tsp cornstarch with 3 tbsp water, add it slowly while stirring. The sauce will thicken into a glossy glaze. Kill the heat, top with crushed Sichuan pepper and green scallions. Done.

🥢 Pair With

Serve with hot rice. Pair with jasmine tea, dry Riesling, or a sparkling water with lemon to balance the heat.

Created by Jamie & Chef Max • From the "Vegetarian Chinese Comforts" Series • Bold, plant-based, no shortcuts.