Vegan Mapo Tofu Recipe

This mapo tofu recipe is a vegan version that’s so rich, flavourful, and so utterly satisfying, you might just forget it’s meat-free.

• What is Mapo Tofu?
• Ingredients You’ll Need
• How To Make Vegan Mapo Tofu
• Hina’s Tried and True Tips
• Vegan Mapo Tofu Recipe

What is Mapo Tofu?

Mapo Tofu is a Sichuan classic, made with ground pork and silken tofu, popular for its complex, spicy flavours and comforting warmth. Just the name conjures images of fiery red oil, silken tofu cubes, and a tingling, addictive sauce that dances on your tongue.

But for those living a plant-based life, the traditional version of the dish, with its ground pork, often feels out of reach. Vegan Mapo Tofu opens up a world of flavour exploration.

Stars of Show: Tofu & Shiitake

Silken Tofu : This is non-negotiable for authentic Mapo Tofu. Its delicate, jiggly texture is what gives the dish its signature mouthfeel. Don’t be tempted to use firm or extra-firm here – embrace the softness!

Shiitake Mushrooms: Both fresh and dried shiitake work beautifully. If using dried, rehydrate them first, and definitely save that soaking liquid! It’s pure umami gold and will form the base of vegan ramen broth and sauce.

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Ingredients You’ll Need

The magic of Mapo Tofu lies in a few specific Sichuan ingredients. Don’t be intimidated; most are readily available in Asian grocery stores or online.

• Fermented Black Beans (Douchi) Paste: These salty, earthy, and slightly bitter beans add another layer of umami complexity. I use the readymade one by Lao Gan Ma.
• Doubanjiang (Sichuan Pixian Broad Bean Paste): This is the soul of Mapo Tofu. A fermented chili bean paste that provides incredible depth, saltiness, and a lovely reddish hue.
• Sichuan Peppercorns: The source of that famous “mala” (numbing and spicy) sensation. Toast them lightly in oil and grind them just before use for maximum potency.
• Chilli Oil with Crisps (Optional but highly recommended): For an extra kick of heat and fantastic texture.
• Dark Soy Sauce: For saltiness, color, and a touch more umami.
• Cornstarch Slurry: Essential for thickening the sauce to that perfect, glossy consistency.

Other Ingredients

• Silken Tofu also called “soft tofu,” is creamy with a delicate, pudding like texture.
• Mushrooms are the subsitute of ground meat in this mapo tofu recipe. I use a mix of cremini and dehydrated Shiitake mushrooms.
• Vegetable Stock /bouillion and the reserved Shiitake soaking liquid are the base of the sauce.
• Sesame Oil for the nutty, toasted flavour.
• Aromatics: Lots of fresh ginger, onion, and garlic, of course!
• Scallions , Salt, Korean Chilli Powder (gochugaru) and Sugar

How To Make Vegan Mapo Tofu

1. Prepare Mushrooms:

• Finely chop the cremini mushrooms to a minced meat like consistency.
• Place the dried shiitake mushrooms in a small bowl and cover with 1 cup of boiling water . Let them soak for at least 15 minutes to rehydrate.

• Crucially: Remove the mushrooms, then strain the soaking liquid . This “liquid gold” is full of flavor—reserve it! Finely chop the rehydrated mushrooms.

2. Prepare the Sauce:

• Combine all the sauces, cornstarch, reserved shiitake liquid, and vegetable stock (bouillion cube/powder and water) in a mug/jar. Whisk to evenly combine. Make sure there are no lumps. Keep it aside.

3. Toast Sichuan Peppercorns (if using whole):

• In a pan heat oil, toast the whole Sichuan peppercorns for 1 – 2 minutes until fragrant. Be careful not to burn them.

• Transfer them to a spice grinder or mortar and pestle. Grind them. Set aside.

4. Build Flavour Base:

• In the same pan, add minced ginger, half of minced garlic, and onion (optional). Stir fry over high heat for a minute to release the aroma.
• Add the finely chopped mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 -7 minutes. This is crucial for developing their meaty texture and deep flavour.

• Once mushrooms are cooked add the remaining garlic, crushed peppercorns, chilli powder, salt, sugar, and cook for a few seconds.
• Add sauce mixture prepared earlier and gently stir to combine. Bring the sauce to a gentle simmer and let it cook covered for 5 minutes or until it starts to thicken to glossy consistency.

5. Add Tofu and Simmer

• Gently slide the silken tofu cubes into the simmering sauce. Stir very carefully to avoid breaking the tofu. Let it simmer gently for 2-3 minutes covered to allow it to absorb the flavours and set in the sauce.

• Sprinkle chopped green onion and the mapo tofu is ready to serve!

Ladle the Vegan Mapo Tofu over steamed rice. Drizzle with chili oil and garnish generously with chopped scallions. Serve it with sides like smashed cucumber salad or the stir fried broccoli.

Hina’s Tried and True Tips

• Don’t Fear the Ingredients: The Chinese ingredients are the soul of mapo tofu. If you can’t find them, a combination of regular chilli bean paste or the chilli bean sauce and a touch of miso might work.
• Freshly Ground Sichuan Peppercorns: This makes all the difference for that authentic “mala” sensation. Trust me.
• Don’t Go Overboard with Soy: Too much of soy sauce will alter the taste and the beautiful colour of Mapo Tofu.
• Gentle Hands: Silken tofu is delicate. After adding it to the sauce, do not stir rigorously or too frequently.

What’s your favourite way to enjoy Tofu? Here are a few of my favourite tofu recipes – Teriyaki Tofu , Tofu Peanut Butter Ramen , and the Tofu Palak Paneer .

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Ingredients

Ingredients For Sauce:

• ▢ 2 tablespoon fermented black beans paste (douchi)
• ▢ 1 tablespoon Sichuan Pixian Broad Bean Paste (Doubanjiang)
• ▢ 1 teaspoon dark soy sauce
• ▢ 1 teaspoon cornflour (cornstarch)
• ▢ 2 Cup vegetable stock or two tablespoon of bouillion powder ( get recipe )

Other Ingredients:

• ▢ 2 tablespoon sesame oil
• ▢ 1 teaspoon Sichuan Peppers
• ▢ 150 gram cremini mushrooms, finely chopped
• ▢ 4 large dried Shiitake mushrooms
• ▢ 1 tablespoon minced garlic (divided)
• ▢ ½ tablespoon minced ginger
• ▢ 1 small red onion, finely chopped (optional)
• ▢ ½ teaspoon Korean red chilli powder (gochugaru)
• ▢ ¼ teaspoon brown sugar
• ▢ ¼ teaspoon salt or to taste
• ▢ 150 gram silken tofu, cut into cubes
• ▢ 2 sprigs green onion, finely chopped

Instructions

Prep Work

• Place the dried shiitake mushrooms in a small bowl and cover with 1 cup of boiling water . Let them soak for at least 15 minutes to rehydrate. Remove the mushrooms, then strain the soaking liquid . This “liquid gold” is full of flavor—reserve it! Finely chop the rehydrated mushrooms.
• Combine all the sauces, cornstarch, reserved shiitake liquid, and vegetable stock (bouillion cube/powder and water) in a mug/jar. Whisk to evenly combine. Make sure there are no lumps. Keep it aside.
• In a pan heat oil, toast the whole Sichuan peppercorns for 1 – 2 minutes until fragrant. Be careful not to burn them. Transfer them to a spice grinder or mortar and pestle. Grind them. Set aside.

Prepare Vegan Mapo Tofu

• In the same pan, add minced ginger, half of minced garlic, and onion (optional). Stir fry over high heat for a minute to release the aroma.
• Add the finely chopped mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 -7 minutes. This is crucial for developing their meaty texture and deep flavour.
• Once mushrooms are cooked add the remaining garlic, crushed peppercorns, chilli powder, salt, sugar, and cook for a few seconds.
• Add sauce mixture prepared earlier and gently stir to combine. Bring the sauce to a gentle simmer and let it cook covered for 5 minutes or until it starts to thicken to glossy consistency.
• Gently slide the silken tofu cubes into the simmering sauce. Stir very carefully to avoid breaking the tofu. Let it simmer gently for 2-3 minutes covered to allow it to absorb the flavours and set in the sauce.
• Sprinkle chopped green onion and the mapo tofu is ready to serve!
• Serve mapo tofu hot with rice and a drizzle of chilli oil.

Recipe Notes:

• Taste as You Go: Adjust the salt, sugar, and heat to your preference.
• After adding silken tofu, do not cook the sauce for too long or stir it rigorously. Slow simmer of 5 minutes is good enough.
• If broad bean paste is not available, subsitute it with broad bean sauce combined with miso paste.

Nutrition

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Vegan Mapo Tofu Recipe

Equipment

• Chinese Wok

Ingredients

Ingredients For Sauce:

• 2 tablespoon fermented black beans paste (douchi)
• 1 tablespoon Sichuan Pixian Broad Bean Paste (Doubanjiang)
• 1 teaspoon dark soy sauce
• 1 teaspoon cornflour (cornstarch)
• 2 Cup vegetable stock or two tablespoon of bouillion powder ( get recipe )

Other Ingredients:

• 2 tablespoon sesame oil
• 1 teaspoon Sichuan Peppers
• 150 gram cremini mushrooms, finely chopped
• 4 large dried Shiitake mushrooms
• 1 tablespoon minced garlic (divided)
• ½ tablespoon minced ginger
• 1 small red onion, finely chopped (optional)
• ½ teaspoon Korean red chilli powder (gochugaru)
• ¼ teaspoon brown sugar
• ¼ teaspoon salt or to taste
• 150 gram silken tofu, cut into cubes
• 2 sprigs green onion, finely chopped

Instructions

Prep Work

• Place the dried shiitake mushrooms in a small bowl and cover with 1 cup of boiling water . Let them soak for at least 15 minutes to rehydrate. Remove the mushrooms, then strain the soaking liquid . This “liquid gold” is full of flavor—reserve it! Finely chop the rehydrated mushrooms.
• Combine all the sauces, cornstarch, reserved shiitake liquid, and vegetable stock (bouillion cube/powder and water) in a mug/jar. Whisk to evenly combine. Make sure there are no lumps. Keep it aside.
• In a pan heat oil, toast the whole Sichuan peppercorns for 1 – 2 minutes until fragrant. Be careful not to burn them. Transfer them to a spice grinder or mortar and pestle. Grind them. Set aside.

Prepare Vegan Mapo Tofu

• In the same pan, add minced ginger, half of minced garlic, and onion (optional). Stir fry over high heat for a minute to release the aroma.
• Add the finely chopped mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5 -7 minutes. This is crucial for developing their meaty texture and deep flavour.
• Once mushrooms are cooked add the remaining garlic, crushed peppercorns, chilli powder, salt, sugar, and cook for a few seconds.
• Add sauce mixture prepared earlier and gently stir to combine. Bring the sauce to a gentle simmer and let it cook covered for 5 minutes or until it starts to thicken to glossy consistency.
• Gently slide the silken tofu cubes into the simmering sauce. Stir very carefully to avoid breaking the tofu. Let it simmer gently for 2-3 minutes covered to allow it to absorb the flavours and set in the sauce.
• Sprinkle chopped green onion and the mapo tofu is ready to serve!
• Serve mapo tofu hot with rice and a drizzle of chilli oil.

Notes

• Taste as You Go: Adjust the salt, sugar, and heat to your preference.
• After adding silken tofu, do not cook the sauce for too long or stir it rigorously. Slow simmer of 5 minutes is good enough.
• If broad bean paste is not available, subsitute it with broad bean sauce combined with miso paste.

Nutrition

In this honey chilli potato recipe, you will find all the secret tips and tricks to make the Indo Chinese restaurant style chilli potatoes at home.

• Tips for Crispy Potatoes
• Tips for Golden Honey Glaze
• Watch Honey Chilli Potato Video
• Honey Chilli Potato Recipe

Honey Chilli Potato is Indian Chinese-style fried potato fingers tossed in a sweet and spicy sauce. It is crunchy, sweet, spicy, and truly addictive.

My first tryst with honey chilli potato was, as a kid, at our neighbourhood’s Indian- Chinese Cuisine restaurant. It was one of my favourite potato snacks.

For a country like India, where there are so many vegetarian food lovers, crispy chilli potato is always in demand. Reason? One, we love potatoes. Second, the crispy potatoes are glazed with famous Indian – Chinese sauces – what’s not there to love?

There are a few key elements to make restaurant-style chilli potatoes:

• Perfectly cooked potato fingers
• Crispy and crunchy potato fingers
• Golden honey glaze on the outside
• Perfect balance of flavours in the sauce

Tips for Crispy Potatoes

• Soak potato wedges in iced water (this helps remove starch from the potatoes) and then pat dry with a cloth ( refer to recipe video ). Next, parboil the potatoes in salted water till al-dente (almost cooked).
• A double-frying cooking technique gives the potatoes the envious crunch that the chilli potato is known for. With double-frying, the crunch lasts even after glazing with sauce later, which isn’t the case with regular deep-frying.
• Double-frying is the secret technique used by fast-food chains and Asian restaurants for a crisp exterior and a perfectly cooked interior.

Tips for Golden Honey Glaze

• The main ingredients required for the sauce are honey, red chilli paste , ketchup, and garlic, along with other aromatics. Or you can follow my crispy chilli baby corn glaze recipe and coat the crispy fried potatoes in that chilli sauce.
• Top off the chilli potatoes with spring onion greens, a good drizzle of honey, and sesame seeds.

And the best potato snack is ready!

Watch Honey Chilli Potato Video

Are you a potato lover like me? Here are a few must try potato recipes for every potato lover – Herbed Potato Salad , Crispy Smashed Potatoes , Potato Cheese Balls , or the Skinny Potato Leek Soup .

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Ingredients

Ingredients For Crispy Potato:

• ▢ 500 gram potato, peeled
• ▢ ¼ Cup rice flour (chawal ka atta)
• ▢ 2 tablespoon all-purpose flour (maida)
• ▢ 2 tablespoon cornflour (corn starch)
• ▢ Salt to taste
• ▢ 1 teaspoon black pepper powder (kali mirch)
• ▢ oil for deep-frying

Ingredients For Honey Chilli Sauce:

• ▢ 2 tablespoon cooking oil
• ▢ ½ tablespoon minced garlic
• ▢ ½ tablespoon minced ginger
• ▢ 1 green chilli, fine chopped
• ▢ ¼ Cup fine chopped onion
• ▢ ¼ Cup fine chopped capsicum
• ▢ salt to taste
• ▢ 1 tablespoon white vinegar
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon red chilli sauce
• ▢ 1 tablespoon cornflour (cornstarch)
• ▢ 1 tablespoon honey

Ingredients For Garnish:

• ▢ 1 teaspoon white sesame seeds (til)
• ▢ 1 teaspoon red chilli flakes
• ▢ 1 tablespoon fine chopped spring onion greens

Instructions

How To Make Crispy Potato:

• Peel, wash and cut the potato into equal size wedges or fingers.
• Soak potato wedges in ice-cold water for 10 minutes to remove starch.
• Boil water in a saucepan with a pinch of salt. Add potato wedges and boil for 10 minutes or till al-dente.
• Transfer to a plate lined with towel. Allow to cool down completely.
• In a mixing bowl, combine boiled potato wedges, flour, salt and pepper. Mix nicely to coat each potato slice with flour mixture. Do not use any water.
• Heat oil for deep-frying over high heat. Fry the potato wedges in small batches till crisp. If required, double-fry the potato wedges for extra crisp texture. Transfer to a metal colander and set aside.

How To Make Honey Chilli Sauce:

• Heat oil in a stir fry pan. Add ginger, garlic and green chilli. Fry over high heat for a minute.
• Next, add onion and stir fry for a minute. Add capsicum, sauces, salt and stir fry for 2 – 3 minutes.
• Combine corn flour with ¼ cup of water and make a liquid paste. Add this paste to the sauce and stir to combine.
• Once sauce starts thickening, add the fried potato wedges, white sesame seeds, spring onion, red chilli flakes and honey. Mix nicely.
• Serve honey chilli potato immediately.

Recipe Notes:

• Set aside till all the batches of fries are done. Let them cool down for a bit and then double-fry in the same oil carefully, taking good care not to burn them.
• Frying potato wedges in smaller batches at a time gives you more control over getting the fries evenly cooked, and preventing burning.
• After frying transfer potato wedges to a metal colander or basket rather than a plate. This way they remain crispy and all the excess oil drains out.

Nutrition

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