Vegan Mapo Tofu
A flavorful vegan take on the classic spicy Szechuan dish — mapo tofu.
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 1cup dried shiitake mushroomsfinely diced
  • 1teaspoon cornstarch
  • 1tablespoon soy sauce
  • 1tablespoon rice vinegar
  • 2tablespoons chiu chow chili oil
  • 1/4cup vegetable oil
  • 3cloves garlicfinely minced
  • 4stalks green onionschopped
  • 1tablespoon gingergrated on microplane
  • 2tablespoons fermented chili paste
  • 1.5pounds silken firm tofucut into 1-inch squares
  • white or brown rice
  1. Rehydrate the shiitake mushrooms with boiling water. Cover and set a paper towel on top, to make sure the whole mushroom is rehydrated. Set aside for at least 10 minutes.
  2. Drain the liquid from the mushrooms, reserving 3/4 cup of the liquid. Mix in the cornstarch, soy sauce, and rice vinegar. Set aside.
  3. In a sauté pan, heat the chili oil and vegetable oil until shimmering. Add the ginger, garlic, green onions, and stir until fragrant, ~1 minute. Add the mushroom and stir to combine. Add the fermented chili paste until the mushrooms are all coated. Stir the mushroom liquid to re-incorporate the cornstarch, then add to pan, stirring until it thickens. Taste and add more chili oil if you’d like it more spicy.
  4. Add the tofu and gently fold mixture around tofu, trying not to break it. Serve immediately, on top of rice, and add some scallions to the top for garnish.