This Vegan Mapo Tofu combines elements from both Japanese and Chinese styles. Tender tofu is bathed in an aromatic, subtly spicy sauce with bits of mushroom, zucchini and crumbled tofu for satisfying texture.
Mapo tofu was one of my favourite dishes growing up. With a Japanese mother, I often ate the milder Japanese version (Mabo Dofu) over steaming rice. I recreated that comforting recipe here using mushrooms, zucchini and crumbled pressed tofu instead of the traditional ground pork.
What is Mapo Tofu?
Mapo Tofu is a well-known dish from Sichuan in Chinese cuisine. Traditional recipes feature soft tofu, ground meat, and a thick, spicy fermented bean sauce often seasoned with Sichuan peppercorns. The Japanese adaptation keeps the same comforting profile but tends to be less fiery, often incorporating mirin, miso and sesame oil for a rounder, sweeter umami.
Chinese-style dishes have long been regarded as special in Japan, but during my travels I noticed many restaurants and ready meals that blend Chinese flavours with Japanese sensibilities — including a delightful Mapo Tofu that inspired this vegan version.
Chinese vs. Japanese Mapo Tofu
There are many regional and personal variations of mapo tofu. The key distinction is the seasoning: Sichuan Mapo typically highlights numbing Sichuan peppercorns and bold chili bean paste, while the Japanese approach balances heat with mirin, sesame oil and miso to create a milder, sweeter, more savory dish.
Vegan Mapo Tofu
This version is fully vegan yet retains the layered, aromatic flavours you expect from Mapo Tofu. Crumbled pressed tofu and mushrooms provide the meaty texture usually supplied by ground pork. If you prefer, rehydrated soy bits or TVP can be used instead of crumbled tofu for an even closer texture.
Key flavour components in this Vegan Mapo Tofu:
- doubanjian for spiciness
- fermented black bean paste for saltiness and depth
- mirin for sweetness
- miso paste for umami
- sesame oil for a fragrant finish
Why you’ll love this Vegan Mapo Tofu:
- aromatic
- flavourful
- subtly spicy
- satisfying
- quick and easy to make
- packed with plant-based protein
- incredibly delicious
Tips and Tricks to making
- Use a large non-stick wok or deep skillet to make tossing the tofu easier and gentler.
- Handle soft tofu carefully when tossing so the cubes keep their shape.
- Serve fresh if possible — the sauce is thickest right after cooking, though leftovers still taste great.
If you recreate this Vegan Mapo Tofu, please share and tag @okonomikitchen on Instagram — I love seeing your recreations!
Vegan Mapo Tofu
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- Author: Lisa Kitahara
- Total Time: 20 minutes
- Yield: 4
Ingredients
Units
- 4 tbsp doubanjiang paste (60g)
- 2.5 tbsp 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 of ginger, grated
- 2 large garlic cloves, minced
- 1 package shimeji mushrooms, cut into small pieces (200g)
- 1 block firm pressed tofu, crumbled (150g)*
- 4 blocks soft tofu, cubed (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 or wok over medium-high. Sauté the garlic and grated ginger in a little sesame oil (or a splash of water for oil-free) until fragrant.
- Add the shimeji mushrooms and crumbled pressed tofu. Cook, stirring occasionally, until the mushrooms soften and the crumbles begin to brown slightly.
- Pour in the sauce mixture. When it comes to a light boil and thickens, gently add the cubed soft tofu and toss very carefully so the cubes stay intact and become evenly coated.
- Transfer to a serving dish and finish with sliced scallions and sesame seeds. Serve over steamed rice.
Notes
- *Rehydrated soy bits or meatless beef crumbles can be substituted for crumbled pressed tofu if you prefer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stove Top
- Cuisine: gluten free, Japanese, Vegan
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