Authentic Vegan Mapo Doufu (Mouthwatering Chinese Tofu Dish)

Mapo tofu (麻婆豆腐,ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice.

This recipe is adapted from the original dish that contains meat, but I would say it’s even richer and tastier this way!

Many would argue the dish is more suited for the colder months, because of its spicy flavor, but spicy foods protect you from stomach infections during the summer, so I would say it’s an exceptionally delicious, satisfying meal any time of the year.

vegan mapo tofu

This dish is one of 808 Best Vegan Recipes, some of which I am sharing here for free.

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For the sauce:

  • 1 1/2 cups water
  • 1/4 cup light soy sauce
  • 4 tsp chili garlic paste or 2 crumbled dried hot chili peppers
  • 1 cup dried textured soy protein granules soaked 5 minutes in 7/8 cup boiling water
  • 2 tsp dry sherry
  • 2 tsp soy sauce
  • 2 tsp hoisin sauce
  • 1/2 tbsp oil
  • 2 tsp minced garlic
  • 4 tsp minced fresh ginger

For the tofu:

  • 1 lb medium-firm fresh tofu, cut into 1/2 inch cubes and placed in a colander to drain.
  • 4 green onions, thinly sliced
  • 4 tbsp cornstarch mixed with 4 tbsp cold water


(Instructions below, but here are 145 delicious meals that are perfectly balanced nutrition-wise for fast weight loss and an instant energy boost!)

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Combine the cooking sauce ingredients in a bowl and set aside.

Mix the soaked textured soy protein with sherry, 2 tsp soy sauce and hoisin sauce. Set aside.

Heat a large wok or heavy skillet over high heat. When it’s hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry briefly. Add the textured soy protein mixture and stir-fry for 2 minutes. Add the tofu and cooking sauce and simmer for 3 minutes.

Add the green onions and the cornstarch mixture and stir over high heat until thick and bubbly. Serve immediately.

This recipe is one of 808 tastiest vegan picks.