Mapo tofu recipe: vegan and full of flavor

Eine Schüssel serviertes veganes Mapo Tofu: Asiatisches Gericht mit Tofu, Sojagranulat in würziger Sauce und Frühlingszwiebel-Ringen auf einem hellen Hintergrund.

Preparation time:

Baking / Cooking time:

20 minutes

1 hour, 15 minutes

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.

Ingredients for

80 g

Shiitake mushrooms (alternatively other mushrooms)

40 g

Fine organic soy strips

Garlic cloves, finely chopped

Spring onions, cut into rings (keep some of the green for garnishing)

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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Jules Radu

Social Media & Creative Content

You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work here, become test subjects. We can confirm that when Jules cooks, it's really tasty! In addition to developing recipes, she also has a knack for designing and implementing video and marketing projects.

It's clear that Jules has turned her hobby into a career when you take a look at her list of favourite things to do: in her free time, she loves to experiment with new recipes – and she shares the delicious results on her Instagram channel @beatreaze. Her sense of aesthetics isn't just limited to arranging snacks on a plate. Jules also has a soft spot for interior design and loves unusual vintage lamps.

Vegan Mapo Tofu