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    Home » Recipes » Chinese (Traditional)

    Updated: May 30, 2023 by Marc Matsumoto · 9 Comments

    Vegetarian Mapo Tofu

    With loads of aromatics and mushroom ground "meat" in the red hot sauce, this vegan With creamy blocks of tofu smothered in a fragrant, spicy sauce made from ground mushrooms, this vegan and vegetarian friendly Mapo Tofu is just as comforting and flavorful as the original.
    Recipe Video Pin
    Spicy, flavorful, and satisfying, this plant-based Mapo Tofu includes a medley of ground mushrooms that give this Sichuan classic a meaty texture and flavor.
    What is Mapo Tofu?

    Mapo Tofu (麻婆豆腐) is an iconic Sichuan dish that's traditionally made from tofu, and ground meat. It's seasoned with a fermented chili bean paste called Doubanjiang, and fragrant Sichuan peppers. This combination creates the málà (麻辣) balance of spicy and tongue-tingling that's the signature flavor profile of Sichuan province. Although vegetarian mapo tofu isn't a traditional preparation it's fairly straight forward to make it plant-based.

    How do you make Mapo Tofu vegan?

    Since the only ingredient in traditional Mapo Tofu that isn't vegetarian is the ground meat, it seems like a simple substitution to make it plant-based. The problem is that tofu doesn't have much flavor or texture on its own, so the meat plays a key role in both departments. Using a plant-based meat substitute like TVP may recreate the mouthfeel of ground meat, but it won't add the flavor or umami. Mushrooms, on the other hand, have a meaty texture AND they are loaded with naturally occurring glutamates and guanylates. These are the amino acids responsible for giving meat their umami-rich taste, and why mushrooms make such a good substitute. The only problem is that using a single variety of mushrooms makes for an easily identified flavor and a homogeneous texture that's not very convincing. To get around this, I've used a blend of four types of mushrooms. With loads of aromatics and mushroom ground "meat" in the red hot sauce, this vegan Mapo Tofu is brimming with savory umami.

    What mushrooms do you use for plant-based Mapo Tofu?

    I used a combination of Shiitake mushrooms, Maitake mushrooms (a.k.a. Hen of the Woods), and Eryngi mushrooms (a.k.a. King Trumpet) in equal parts. Both the Shiitakes and Maitakes taste meaty, and when they're caramelized, they come together to create a rich, savory flavor that tastes like a good piece of roasted meat. Eryngi mushrooms, on the other hand, don't have much of a flavor at all, but the large stems have a fibrous texture that mimics the muscle fibers in meat. 

    As flavorful as this mixture is, I still wasn't happy with the level of umami in the finished vegetarian Mapo Tofu. To amp this up, I started adding dried shiitake mushrooms to the mix. Dried Shiitakes contain fifteen times the concentration of glutamates of fresh shiitakes, and it works out well because we need a broth to replace the chicken stock anyway. When you rehydrate the mushrooms, they infuse the soaking liquid with their flavor, which makes for a fantastic broth. This Vegan Mapo Tofu is loaded with creamy blocks of tofu in a fiery Sichuan sauce made from ground mushrooms and fermented black soybeans.

    What's the best way to give mushrooms the texture of ground meat?

    I like passing the mushrooms through a meat grinder set up with the largest holes. This produces a mixture of mushrooms that's close to ground meat. If you don't have a meat grinder, you can get a similar texture by pulsing the mushrooms in a food processor, or by mincing them up with a knife. 

    When you bite into cooked ground meat, the liquid it releases contains a mixture of amino acids, fat, and collagen. The first gives the meat taste, and the latter two increase the viscosity of the liquid, which is perceived as richness. To replicate this with the ground mushrooms, I marinate them in a combination of soy sauce and rice wine, which both contain loads of amino acids. Then I add potato starch to the mixture, which helps bind the flavor ingredients into the mushrooms while making the liquid more "rich."

    What else can I used this ground mushroom "meat" for?

    Honestly, the possibilities are endless. For a variation on vegetarian Mapo Tofu you can use this mixture to make Mapo Eggplant. This mixture could easily be subbed into most recipes using ground meat, such as meat sauce, gyoza, or soboro. For dishes like meatloaf and hamburg steak where the "meat" needs to stick together, you'll need to add a binder, such as chia flour or flax meal.

    📖 Recipe

    This Vegan Mapo Tofu is loaded with creamy blocks of tofu in a fiery Sichuan sauce made from ground mushrooms and fermented black soybeans.

    Vegetarian Mapo Tofu

    By: Marc Matsumoto
    5 from 2 votes
    Print Pin Discuss
    Prep Time 15 minutes mins
    Cook Time 6 minutes mins
    Total Time 21 minutes mins
    Yield 2 servings

    Units

    Ingredients 

    • 400 grams soft tofu (drained and cut into ¾” cubes)
    • 15 grams dried shiitake mushrooms (2 medium mushrooms)
    • 1 teaspoon toasted sesame oil
    • 50 grams fresh shiitake mushrooms (roughly chopped)
    • 50 grams fresh maitake mushrooms (hen of the woods, roughly chopped)
    • 50 grams eryngi mushrooms (king trumpet, roughly chopped)
    • 1 tablespoon Shaoxing wine
    • 1 teaspoon soy sauce
    • 1 teaspoon potato starch
    • 2 tablespoons vegetable oil
    • 9 grams douchi (~1 tablespoon fermented black beans, roughly chopped)
    • 2 grams ground Sichuan pepper (~1 teaspoon ground, *see note below)
    • 2 tablespoons doubanjiang (to taste)
    • 50 grams scallions (white part only minced)
    • 24 grams garlic (2 extra large cloves, minced)
    • 20 grams ginger (1-inch piece, minced)
    • Scallion greens (chopped for garnish)

    Instructions

    • Lightly rinse the dried shiitake mushrooms off, removing any dirt or debris in the gills. Place them in a bowl and cover with 1 ½ cups of boiling water to rehydrate.
      Rehydrating dried shiitake mushrooms in boiling water.
    • When the shiitakes have rehydrated, squeeze any excess water out of them and trim off the stems and roughly chop.
      Chopping rehydrated shiitake mushrooms for Vegan Mapo Tofu.
    • Measure out ¾ cup of shiitake stock, being sure to avoid the sediment that's settled to the bottom.
      Measuring out shiitake mushroom stock.
    • Use a food processor or meat grinder to grind the rehydrated shiitakes together with the assorted fresh mushrooms to make your vegan meat. If you don't have either, you can use a knife to mince them up as well.
      Making ground mushroom "meat" using a meat grinder.
    • Marinate the ground mushrooms with the Shaoxing, soy sauce, and potato starch.
      Marinating the ground mushrooms with soy sauce.
    • Fill a pan with 2-inches of water and bring it to a boil. Add a handful of salt along with the tofu and cook for 1 minute. Use a slotted spoon to transfer the tofu into a colander and let it drain.
      Simmering tofu in salt water to remove excess liquid.
    • Heat a frying pan over high heat until hot. Add the oil and when it is shimmering, add the douchi and about half of the Sichuan pepper to the oil and fry for a few seconds until fragrant.
      Frying douchi and Sichuan Pepper.
    • Add the doubanjiang and swirl to combine with the oil.
      Frying doubanjiang for Mapo Tofu
    • Add the scallions, garlic, ginger and ground mushrooms and stir fry the mixture has halved in volume, and the mixture is caramelized.
      Caramelized mushroom and aromatic mixture for plant-based Mapo Tofu
    • Add the mushroom stock, tofu, and sesame oil and toss together until the sauce has thickened to your desired consistency, and the tofu is evenly coated.
      Vegan Mapo Tofu simmer in a frying pan.
    • Plate the Mapo Tofu and dust with additional Sichuan pepper to taste. Garnish with the scallion greens and serve with rice.
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    Notes

    *If you are grinding it yourself, remove any twigs or black seeds from the hulls of the Sichuan pepper before you grind it or it will be gritty. 

    Nutrition

    Calories 367kcalCarbohydrates 31gProtein 15gFat 22gSaturated Fat 13gSodium 450mgPotassium 950mgFiber 4gSugar 7gVitamin A 281IUVitamin C 12mgCalcium 102mgIron 3mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ann Baylis says

      January 07, 2020 at 10:30 pm

      As I am vegetarian this recipe really interested me, hope to see more of them, thank you

      Reply
      • Marc Matsumoto says

        January 08, 2020 at 8:53 am

        Hi Ann, I'm glad to hear it. Thanks for the feedback!

        Reply
    2. Ruth says

      January 15, 2020 at 5:45 am

      So glad to find these vegan recipes, my body and the planet need more!

      Reply
    3. The Book of Food says

      April 14, 2020 at 1:33 am

      A delight ! Thank you !

      Reply
      • Marc Matsumoto says

        April 14, 2020 at 11:31 am

        You're welcome!

        Reply
    4. Kathy says

      October 03, 2020 at 2:38 am

      This Vegan Mapo Tofu is so delicious that it deserves the attention of meat lovers! The mushrooms marinated and spiced in this way make a sauce every bit as delectable and craveable as the meat version. As much as I love pork, I find this dish equally enjoyable. And it's healthier. I'm sure I'll be cooking both versions.

      Reply
      • Marc Matsumoto says

        October 05, 2020 at 2:29 am

        Hi Kathy, I'm so happy to hear you enjoyed this! That's my goal with my plant-based recipes. To make it just as good as the meat-based original. I think it's the only way we can get the world to eat less meat. 😀

        Reply
    5. Khalid says

      January 20, 2021 at 4:40 pm

      Hi Marc,

      I'm really looking forward to trying this recipe. However in Australia it is very hard to source Maitake Mushrooms. Are there any you recommend we could substitute and still achieve a similar umami flavour ?

      Thanks,
      Khalid

      Reply
      • Marc Matsumoto says

        January 20, 2021 at 8:19 pm

        Hi Khalid, Maitake may go by the name "Hen of the Woods" there. Porcini is another mushroom that has a very meaty flavor. If neither of those are available then just look for a mushroom that has a lot of umami.

        Reply

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