Vegan Mapo Tofu Auto translated

Moderate 19 February 2024
Preparation time
20 min
Cooking time
1:15 h

Mapo tofu is a dish that originated in the Sichuan region of China. In addition to the tofu, fermented black beans and freshly ground Sichuan pepper are essential for this dish. Here is a delicious recipe for a vegan version of this well-known traditional dish.

80 g Shiitake mushrooms (alternatively other mushrooms)
40 g Fine organic soy strips
400 g Organic tofu, natural, cut into cubes
4 Garlic cloves, finely chopped
4 Spring onions, cut into rings (keep some of the green for garnishing)
1 piece of ginger (approx. 2.5 cm), grated
4 tbsp. Peanut oil
0 to taste 2 tbsp Shaoxing rice wine or sherry (alternatively white wine)
1 Tsp. fermented black beans (Chinese spice)
3 tbsp. Doubanjiang (spicy Chinese fermented bean paste) - depending on how spicy you like it
1.5 Tsp. freshly ground Sichuan pepper (optional if you don't like it)
300 ml Vegetable broth
2 Tsp. Corn starch with 2 tbsp water
400 g Jasmine rice, as a side dish
0 as necessary Chinese chili oil to garnish
  • Step 1/10

    Prepare the jasmine rice.

  • Step 2/10

    Soak the soy granules in hot vegetable stock for a few minutes, then strain off the excess stock.

  • Step 3/10

    Finely chop the mushrooms.

  • Step 4/10

    Finely chop the fermented black beans.

  • Step 5/10

    Mix the doubanjiang, Sichuan pepper and fermented beans together in a small bowl.

  • Step 6/10

    Heat 1 tbsp of peanut oil in a pan and fry the soy granules for a few minutes, then set aside. Add the rest of the oil to the pan and fry the doubanjiang with the fermented beans and Szechuan pepper for approx. 1 min. Then add the mushrooms, onions, ginger and finally the garlic and fry for a while (everything should slowly turn golden brown).

  • Step 7/10

    Deglaze with wine, stir and then add the stock. Stir a few times. If necessary, add a little more water if it is too thick.

  • Step 8/10

    Carefully add the tofu cubes and bring the contents of the pan to the boil, then reduce the heat and simmer for approx. 5 mins.

  • Step 9/10

    Mix the cornstarch with the water and stir in gradually until the desired consistency is reached. Optionally, add a little sugar to taste.

  • Step 10/10

    Serve the mapo tofu with jasmine rice and garnish with the finely chopped green part of the spring onions. Optionally drizzle with chili oil.

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