This Vegan Mapo Tofu blends flavours from both the Japanese and Chinese takes on mapo tofu. Tender tofu is coated in an aromatic, mildly spicy sauce with mushrooms, zucchini, and crumbled tofu for a satisfying texture.
Mapo tofu was one of my favourite dishes growing up. With a Japanese mother, I often enjoyed the Japanese style (mabo dōfu) served over steaming rice. This vegan version recreates those comforting flavours using zucchini, mushrooms, and crumbled tofu in place of the traditional ground pork.
What is Mapo Tofu?
Mapo tofu originates from Sichuan cuisine and is widely loved for its bold, complex flavours. Traditional Chinese recipes pair soft tofu with ground meat in a thick, spicy sauce featuring doubanjiang and Sichuan peppercorns. The Japanese adaptation is similar but tends to be milder, often incorporating mirin, sesame oil, and miso for a sweeter, more umami-forward profile.
In Japan, Chinese dishes can be seen as a special treat, but many restaurants and convenience meals have embraced Chinese-inspired dishes. During my trips to Japan I discovered plenty of approachable mapo tofu variations that inspired this vegan interpretation.
Chinese vs. Japanese Mapo Tofu
There are countless variations of mapo tofu. The main distinction is heat and seasoning: the Chinese version frequently uses Sichuan peppercorns and bold chili bean pastes, while the Japanese style softens the heat with mirin, sesame oil, and miso, resulting in a gentler, more rounded dish.
Vegan Mapo Tofu
This vegan take preserves the deep aromatic flavours without animal products. The texture of ground meat is mimicked by a mix of mushrooms and crumbled pressed tofu, but you can also substitute rehydrated textured vegetable protein (TVP) or meatless beef-style crumbles if you prefer.
Key flavour components in this Vegan Mapo Tofu:
- doubanjiang for spiciness
- fermented black bean paste for saltiness
- mirin for sweetness
- miso paste for umami depth
- sesame oil for aromatic richness
Why you’ll love this Vegan Mapo Tofu:
- aromatic
- full of flavour
- mildly spicy
- satisfying and comforting
- quick and easy to prepare
- packed with plant-based protein
- incredibly delicious
Tips and Tricks
- Use a large non-stick wok or skillet to make tossing the tofu and sauce easy and to prevent sticking.
- Be gentle when tossing cubed soft tofu so the pieces keep their shape.
- Serve freshly made for the best sauce texture; the sauce thickens on the stove and may thin slightly as it sits, though leftovers still taste great the next day.
If you try this Vegan Mapo Tofu, feel free to tag me on Instagram @okonomikitchen — I love seeing your recreations!
Vegan Mapo Tofu
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- Author: Lisa Kitahara
- Total Time: 20 minutes
- Yield: 4
Ingredients
- 4 tbsp doubanjiang paste (60g)
- 2.5 tbsp fermented black bean paste (50g)
- 2 tbsp mirin or sake (30g)
- 2 tbsp miso paste (40g)
- 2 tbsp sesame oil (28g)
- 2.5 tbsp corn starch (15g)
- 1/2 cup water
- 2 inches ginger, grated
- 2 large garlic cloves, minced
- 1 package shimeji mushrooms, chopped (about 200g)
- 1 block firm pressed tofu, crumbled (about 150g)*
- 4 blocks soft tofu, cubed (about 800g)
- 2 green onion tops, sliced
Instructions
- In a small bowl, whisk together the doubanjiang, mirin, miso paste, sesame oil, fermented black bean paste, corn starch, and water until smooth.
- Heat a large skillet over medium-high. Sauté the garlic and grated ginger in a little sesame oil (or a splash of water for oil-free) until aromatic.
- Add the shimeji mushrooms and crumbled pressed tofu, cooking until they begin to brown and develop texture.
- Pour the sauce into the pan. When it comes to a light simmer and begins to thicken, gently add the cubed soft tofu and carefully toss so the cubes become coated without breaking.
- Transfer to a serving dish and garnish with sliced scallions and sesame seeds. Serve hot over rice.
Notes
- *You can substitute rehydrated soy bits or meatless beef-style crumbles for the crumbled pressed tofu if preferred.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stove Top
- Cuisine: gluten free, Japanese, Vegan
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