Quick and Easy Vegan Mapo Tofu Recipe

I’m going back to the basics: when I started tofucado I wanted to show the world that tofu isn’t bland and that tofu is the MVP. I started a series called “how to cook tofu” and it was great. But back then I was taking pictures with my phone and I didn’t really know what this whole blogging/video thing really was. So I kinda want to take those recipes, improve them and make them super appealing to everyone. Today’s choice: My Vegan Mapo Tofu recipe (the improved version).

La recette est disponible en français tout en bas du post.

As per usual on Saturdays, check out the full recipe video right here


Mapo tofu has very simple ingredients except maybe for the chili bean paste (Doubanjiang). So far, I’ve only found it in Asian supermarkets. I’m lucky I live close by two of the biggest asian supermarkets in Paris, but if you don’t have chili bean paste, you can replace it with sriracha or any other hot sauce. If you want the same thickness, you can also use some gochujang. But chances are, if you can get gochujang, you’ll find doubanjiang. The other ingredients you’ll need are :

  • Shiitake & mushrooms
  • Medium firm or soft tofu
  • Leek
  • Garlic
  • Other spices: Sichuan pepper powder, black pepper, garlic powder.
  • Soy sauce
  • Sesame oil
  • Cornstarch
  • Some rice as a side.

How to make this vegan mapo tofu

First, you need to chop all the veggies very thinly. They kinda need to look like they are “minced”. If you have a food processor, go ahead and use that, if you don’t have one (like me), just chop them very very thinly. The tofu should be cut in cubes.

Once that is done, heat some olive oil in a pan and now add the garlic. Cook for a couple of minutes and then we will add all the veggies with the chili bean paste and the spices. We cook all together, mix well and leave it there for 5 minutes. Then we add the soy sauce & sesame oil, a bit of water and we can add the tofu & sprinkle some cornstarch. If it gets too thick, don’t hesitate adding a bit more soy sauce or water, as you wish.

Let it simmer for 10 to 15 minutes and then you can enjoy it with some good white rice on the side.

Mapo tofu is such a comforting food. I know it’s more of a winter recipe but honestly, who cares. I just enjoy eating food, no matter what the season or the weather dictates.

If you want to check some other winter recipes because you are like me:

And if you want some summer compatible recipes, don’t worry, I also have a side of me who likes that :

Vegan Mapo Tofu

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Chinese
Keyword: honey glazed tofu, shiitake
Servings: 2


  • 1 cup shiitake
  • 1 cup mushrooms
  • 1/2 pack medium-firm/soft tofu around 500 g
  • 1 leek
  • 2 garlic cloves
  • 2-3 tbsp chili bean paste
  • 1 tbsp sichuan pepper powder
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 2 tbsp soy sauce
  • 1/2 tbsp sesame oil
  • Some olive oil, some water, some cornstarch


  • Chop the veggies very thinly as if they were minced. Cut the tofu in cubes.
  • In a pan, add some olive oil. Heat it up. When hot, add the garlic and cook for 2-3 minutes. Add a splash of water.
  • Add the chili bean paste, then add the leek & all the mushrooms. Cook for 5 minutes.
  • Add the soy sauce, sesame oil & a bit of water.
  • Add the tofu on top with a splash of cornstarch. Add more water if you think it's too thick.
  • Simmer for 10 to 15 minutes.
  • Enjoy !!

Recette en français – Mapo tofu vegan (facile et rapide!)


  • 100 g shiitake
  • 100 g champignons
  • 500 g tofu (mi-ferme, ou doux)
  • 1 poireau
  • 2 gousses d’ail
  • 2-3 cuillères à soupe de pate épicée (chili et haricots)
  • 1 cuillère à soupe de poudre de poivre de sichuan, une autre de poivre noir et une autre de semoule d’ail.
  • 2 cuillères à soupe de sauce soja
  • 1/2 cuillère à soupe d’huile de sesame.
  • Un peu d’huile d’olive, un peu d’eau, un peu de maizena.


  • Couper tous les légumes très très finement. Comme si c’était de la viande hachée. Couper le tofu en cubes.
  • Dans une poêle, rajouter un peu d’huile d’olive. Chauffer la poêle. Ajouter l’ail et cuire pendant 2-3 minutes puis ajouter un peu d’eau.
  • Ajouter la pâte fermentée, puis ajouter les légumes: poireau, champignons et shiitake. Bien mélanger. Cuire pendant 5 minutes.
  • Puis ajouter la sauce soja, l’huile de sesame et un petit peu d’eau.
  • Ajouter le tofu et un petit peu de maizena. Bien mélanger. N’hésitez pas à rajouter un peu plus d’eau si le mélange devient trop dense.
  • Mijoter pendant 10-15 minutes.
  • Servir avec un peu de riz blanc, bon appétit !

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