📝 About This Recipe
Originating from the Sichuan province of China, this plant-based Mapo Tofu captures the soul of the original dish through the 'málà' combination of numbing Sichuan peppercorns and spicy fermented broad bean paste. By substituting traditional minced meat with finely chopped shiitake mushrooms and fermented black beans, we achieve a deep, earthy umami that perfectly complements the silky cubes of soft tofu. This is a bold, comforting masterpiece that proves dairy-free and meatless cooking can be incredibly vibrant and deeply satisfying.
🥗 Ingredients
The Tofu & Protein
- 1 pound Soft or Silken Tofu (cut into 1-inch cubes)
- 6-8 pieces Dried Shiitake Mushrooms (rehydrated and finely minced to mimic meat texture)
The Aromatics & Paste
- 2.5 tablespoons Doubanjiang (Sichuan Chili Bean Paste) (finely chopped if it contains large beans)
- 1 tablespoon Douchi (Fermented Black Beans) (rinsed and lightly mashed)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 3-4 cloves Garlic (finely minced)
- 1 tablespoon Sichuan Peppercorns (toasted and ground into a fine powder)
- 1 teaspoon Red Chili Flakes or Gochugaru (for extra color and heat)
The Braising Liquid
- 1.5 cups Vegetable Stock or Mushroom Soaking Liquid (at room temperature)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (substitute with dry sherry if unavailable)
- 1 teaspoon Sugar (to balance the saltiness)
- 1.5 tablespoons Cornstarch (mixed with 2 tablespoons of water to create a slurry)
- 1 teaspoon Toasted Sesame Oil (for the final finish)
For Garnish
- 2 stalks Scallions (finely sliced on the bias)
- 1-2 teaspoons Chili Oil (optional, for extra sheen and heat)
👨🍳 Instructions
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1
Prepare the tofu by carefully cutting it into 1-inch cubes. Place the cubes in a bowl of hot, lightly salted water for 5 minutes; this 'seasons' the tofu and helps it hold its shape during stir-frying.
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2
Toast the Sichuan peppercorns in a dry wok or skillet over medium heat for 2-3 minutes until fragrant. Grind them into a fine powder using a mortar and pestle or spice grinder and set aside.
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3
Heat 2 tablespoons of neutral oil (like vegetable or grapeseed) in a wok over medium-high heat. Add the minced shiitake mushrooms and sauté for 3-4 minutes until they are browned and slightly crispy.
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4
Lower the heat to medium and add the Doubanjiang (chili bean paste). Stir-fry for 1-2 minutes until the oil turns a bright, vibrant red and the paste is fragrant.
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5
Add the minced garlic, ginger, and fermented black beans (Douchi). Sauté for another minute, being careful not to burn the garlic.
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6
Pour in the Shaoxing rice wine to deglaze the pan, scraping up any browned bits of mushroom from the bottom.
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7
Add the vegetable stock (or mushroom water), soy sauce, and sugar. Bring the mixture to a gentle simmer.
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8
Drain the tofu cubes and gently slide them into the wok. Use a spatula to very carefully push the tofu through the sauce, taking care not to break the delicate cubes.
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9
Simmer the tofu in the sauce for 3-5 minutes. This allows the tofu to absorb the spicy, savory flavors of the braising liquid.
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10
Give your cornstarch slurry a quick stir to ensure it's smooth. While gently stirring the sauce, pour in the slurry in three stages. The sauce should thicken to a glossy consistency that coats the tofu perfectly.
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11
Turn off the heat. Drizzle in the toasted sesame oil and half of the ground Sichuan peppercorns.
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12
Transfer the Mapo Tofu to a shallow serving bowl. Garnish generously with the remaining Sichuan pepper powder, sliced scallions, and an optional drizzle of chili oil.
💡 Chef's Tips
Use 'Soft' tofu rather than 'Firm' for the most authentic mouthfeel; the contrast between the spicy sauce and silky tofu is essential. Don't skip soaking the tofu in salted hot water; it tightens the protein structure so the cubes don't disintegrate. If you find Doubanjiang too salty, reduce the amount of soy sauce used in the braising liquid. For the best aroma, always toast and grind your Sichuan peppercorns fresh rather than using pre-ground powder. If you want more texture, you can add finely chopped water chestnuts along with the mushrooms.
🍽️ Serving Suggestions
Serve piping hot over a bed of steamed jasmine or basmati rice to soak up the flavorful sauce. Pair with a side of smashed cucumber salad (Pai Huang Gua) to provide a refreshing, cooling contrast to the heat. A side of stir-fried bok choy or gai lan with garlic complements the rich umami of the dish. For a drink pairing, a cold, crisp lager or a slightly sweet Riesling works beautifully to cut through the Sichuan spice. Offer extra chili oil and black vinegar on the side for guests to customize their own heat and acidity levels.