Vegan Mapo Tofu

About This Recipe

Vegan Mapo Tofu is a Chinese stir-fry with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Wok or large frying pan
• ✓ Heatproof spatula
• ✓ Chef knife and chopping board
• ✓ Small sauce bowl

Ingredients

• 30 ml olive or neutral oil
• 10 g fine salt
• 3 g black pepper
• 500 g firm tofu, cut into 2 cm cubes
• 35 g chilli bean paste
• 8 g Sichuan pepper
• 20 g garlic, minced
• 15 g ginger, minced
• 60 ml light soy sauce
• 25 ml rice vinegar
• 12 g cornflour
• 80 ml water
• 15 g spring onion
• 35 g vegan chilli bean paste
• 250 ml vegetable stock

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the tofu: Drain the tofu, cut it into 2 cm cubes and pat the surfaces dry.
2. Bloom the Sichuan pepper: Toast the Sichuan pepper in a dry wok for 30 seconds, cool and crush it coarsely.
3. Build the aromatic base: Heat the oil and cook garlic, ginger and the white parts of the spring onion for 30 seconds.
4. Cook the chilli paste: Add the vegan chilli bean paste and stir over medium heat until the oil turns red and fragrant.
5. Add the stock: Pour in vegetable stock and bring to a gentle simmer.
6. Simmer the tofu: Slide in the tofu and simmer gently for 5 minutes without breaking the cubes.
7. Thicken the sauce: Stir the cornflour slurry, pour it in gradually and move the wok gently until the sauce coats the tofu.
8. Season: Add soy sauce and taste before adding extra salt.
9. Finish: Add the crushed Sichuan pepper and green spring onion off the heat.
10. Serve: Serve immediately with steamed rice.

Chef Notes & Tips

Chef tip: keep every component of Vegan Mapo Tofu fully plant-based. Check labels on stock, curry paste, pastry, noodles and sauces to confirm that every component is certified plant-based. Weigh ingredients before starting and adjust salt only after tasting.

Ingredient Substitutions

• ↔ Vegetable stock → unsalted homemade vegetable broth
• ↔ Coconut cream → unsweetened oat or soy cream
• ↔ Plant yogurt → unsweetened soy or coconut yogurt
• ↔ Maple syrup → date syrup or agave syrup

Food Safety & Doneness

Use clean boards and utensils, wash produce thoroughly and refrigerate cooked food within 2 hours. Check packaged stock, sauces, pastry and noodles and use only products clearly labelled plant-based.

Serving & Plating

Use a warm plate, keep portions neat and add the final herbs, seeds or sauce immediately before serving.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 560 kcal

Protein: 17 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.