Easy Authentic Vegan Mapo Tofu Recipe (麻婆豆腐)

Give this Vegan mapo tofu a try and impress the crowd with simple, satisfying and hearty classic asian dish. Vegan Mapo Tofu is a delicious plant-based take on the classic Sichuan dish, traditionally known for its fiery, numbing flavors and silky tofu. This vegan version captures the bold essence of the original using silken tofu, a rich chili oil, and a flavorful blend of soy sauce, chili bean paste, and szechuan peppercorns. Perfectly served over a bowl of white rice, this comforting dish brings the authentic taste of Sichuan province to your home, without any animal products. Whether you're a fan of spicy food or just love trying new, exciting flavors, Vegan Mapo Tofu is a must-try dish that’s easy to make and satisfying for any meal!

What is Mapo Tofu

Vegan mapo tofu is a plant-based version of the popular Chinese dish that is traditionally made with ground pork. Instead of pork, vegan mapo tofu uses crumbled tofu or textured vegetable protein (TVP) as a protein source. The dish is flavored with a spicy and savory sauce made with fermented black beans, chili bean paste, soy sauce, and Sichuan peppercorns. The sauce is then simmered with the tofu and vegetables such as mushrooms, bell peppers, and green onions. Vegan mapo tofu is typically served over rice and garnished with chopped cilantro or green onions. It is a flavorful and satisfying dish that is perfect for vegans and vegetarians.

Why is it called Mapo?

Mapo tofu is a popular Chinese dish that originated in the Sichuan province of China. The name "mapo" comes from the name of the woman who is said to have created the dish, a pockmarked old woman (ma po) who ran a small restaurant in Chengdu, the capital of Sichuan province. The dish is known for its spicy and numbing flavor, which comes from the use of Sichuan peppercorns and chili bean paste. The tofu used in the dish is soft and silky, and it is believed that the dish was created as a way to use up leftover tofu. Today, mapo tofu is enjoyed throughout China and around the world, and it is a popular dish in Sichuan cuisine.

Variations

This particular version of Mapo Tofu didn't have Dobanjang. I just used hoisin, soy sauce and a little vinegar for the sauce. So don't feel inhibited if you do not have exotic and rare ingredients such as dobanjang or sze chuan peppercorns. Just be aware of the flavor and texture you are going for and feel free to whip up something with what you got.

What you need

• Silken Tofu: A soft, delicate tofu with a smooth texture, perfect for absorbing sauces in dishes like soups and stir-fries.
• Onions: A pungent vegetable that adds sweetness and depth to dishes when sautéed or cooked.
• Bell Pepper: A mild, sweet pepper available in various colors, often used to add crunch and a hint of sweetness to dishes.
• Spring Onions: Also known as scallions or green onions, these provide a mild onion flavor and a fresh, crisp garnish.
• Hoisin: A thick, sweet, and salty Chinese sauce made from fermented soybeans, used to add rich umami flavor.
• Soy Sauce: A salty, savory liquid made from fermented soybeans, commonly used to season dishes and add depth of flavor.
• Sugar: A sweetener that balances out salty or sour flavors in savory dishes.
• Vinegar: An acidic liquid that adds tanginess and brightness to sauces and stir-fries.
• Cornstarch: A thickening agent used to create smooth, glossy sauces when mixed with water.
• Veg Stock or Water: Liquid used to add flavor or moisture to dishes; vegetable stock is more flavorful than water.
• Sesame Oil: A fragrant oil made from toasted sesame seeds, used for flavoring dishes with a nutty, rich taste.

What to do

Sauté Aromatics: In a hot pan over medium heat and add oil. Sauté onions and garlic until fragrant and softened, about 2-3 minutes.

Add Bell Peppers: Stir in the bell peppers and season with a pinch of salt. Cook for another 3-4 minutes until they start to soften.

Add Liquids: Pour in the vegetable stock, soy sauce, vinegar, and hoisin sauce. Stir well and bring the mixture to a simmer.

Adjust Flavor & Thicken: Taste the sauce and adjust seasoning as needed (more soy sauce for saltiness, sugar for sweetness, or vinegar for tang). Thicken the sauce by adding a cornstarch slurry (cornstarch mixture), stirring until the sauce is smooth and glossy.

Add Silken Tofu: Gently fold in the cubed silken tofu, being careful not to break the cubes. Let the tofu heat through for about 2-3 minutes.

Finish with Sesame Oil: Drizzle sesame oil over the dish for a fragrant, nutty finish. Serve immediately!

Variations:

1. Mushroom Mapo Tofu: Replace tofu with dried shiitake mushrooms or fresh mushrooms for a heartier texture. Mushrooms add umami and a "meaty" flavor to the dish.
2. Nutty Mapo Tofu: Add a spoonful of peanut butter or tahini to the sauce for a creamy, nutty twist. This pairs well with the spicy bean paste and adds depth to the flavor.
3. Low-Heat Version: If you prefer less heat, reduce the amount of chili oil, chili bean paste, and red pepper flakes. You can also omit the szechuan peppercorns for a milder version.
4. Protein Boost: Add black beans or broad beans to increase protein and fiber. This gives the dish extra body and complements the firm tofu.
5. Crispy Tofu: Instead of using silken tofu, try firm tofu and pan-fry it until crispy before adding it to the sauce. This adds a nice texture contrast to the soft, saucy base.

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Substitutions:

1. Silken Tofu: If you can’t find silken tofu, use firm tofu for a different texture. You can either leave it soft or pan-fry it for some crispiness.
2. Chili Bean Paste: If chili bean paste isn’t available, use a combination of soybean paste and red pepper flakesfor a similar spicy flavor.
3. Szechuan Peppercorns: If you don’t have szechuan peppercorns, substitute with black peppercorns for heat, chili peppers work well too, though they won't give you the same numbing sensation.
4. Cornstarch Slurry: Use arrowroot powder or potato starch to thicken the sauce instead of cornstarch.
5. Vegetable Broth: Replace the broth with water or even hot water mixed with soy sauce for a savory depth if broth is unavailable.

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Top Tip: To achieve the best texture in your vegan mapo tofu, simmer the silken tofu gently in the sauce rather than stirring vigorously to avoid breaking it into small pieces. This will maintain the silky and delicate feel that is characteristic of this dish. Cooking the tofu in the sauce also allows it to absorb the flavors.

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FAQ:

1. What type of tofu should I use for vegan Mapo Tofu? The traditional recipe calls for silken tofu, but you can use firm tofu for a sturdier texture. Silken tofu will give a more authentic, soft texture, while firm tofu can hold up better in the cooking process.
2. How do I control the spice level in Vegan Mapo Tofu?
   Adjust the amount of chili oil or hot sauce, chili bean paste, and red pepper flakes to your preference. If you want a milder version, reduce these ingredients or omit the szechuan peppercorns.
3. What makes Mapo Tofu vegan?
   In the vegan version, plant-based ingredients such as vegetable broth, tofu, and soy sauce are used, and the ground pork typically found in Mapo Tofu is omitted or replaced with plant-based proteins like black beans.
4. Where can I find the ingredients for Vegan Mapo Tofu?
   Most ingredients, such as chili bean paste and szechuan peppercorns, can be found at Asian markets or ordered from special ingredients sections in Asian grocery stores.
5. Can I make Vegan Mapo Tofu ahead of time?
   Yes! The flavors deepen when the dish sits, making it perfect for meal prep. Store it in the fridge and reheat before serving with fresh green onions for garnish.

Enjoy this spicy mapo tofu with a bowl of white rice for an authentic taste of Sichuan province!