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Vegan Mapo Tofu

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  • 4 tbsp doubanjiang paste (60g)
  • 2.5 tbsp black bean paste (50g)
  • 2 tbsp mirin or sake (30g)
  • 2 tbsp miso paste (40g)
  • 2 tbsp sesame oil (28g)
  • 2.5 tbsp corn starch (15g)
  • 1/2 cup water
  • 2 inches of ginger, grated
  • 2 large garlic cloves, minced
  • 1 package of shimeji mushrooms, cut into small pieces (200g)
  • 1 block of firm pressed tofu, crumbled (150g)*
  • 4 blocks of soft tofu, cubed (800g)
  • 2 green onion tops


  1. In a small bowl, mix the doubanjian, mirin, miso paste, sesame oil and fermented black bean paste, corn starch and water until combined.
  2. In a large skillet over medium high heat, sauté the garlic and ginger with a little bit of sesame oil (or water for oil-free) until fragrant.
  3. Add in the shimeji mushrooms and pressed crumbled tofu until slightly browned.
  4. Add the sauce and once it begins to lightly boil, add in the tofu and toss gently until the tofu is covered in the thickened sauce.
  5. Plate on a serving dish and top with scallions and sesame seeds.


  • *rehydrated soy bits or meatless beef bits can be used in place of crumbled tofu
  • Prep Time: 5
  • Cook Time: 15
  • Category: entree
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese