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–+ servings
Vegan Mapo Tofu Healthy Recipe

Vegan Mapo Tofu

This vegan mapo tofu is a plant-based take on the Sichuan classic: silky tofu and shiitake mushrooms simmered in a spicy, savory sauce, ready in about 30 minutes. Serve it over rice for a comforting, nourishing meal.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Choose Serving Size 2

Ingredients 

  • 1 ½ cup tofu cubed
  • 4 dried shiitake mushrooms
  • 1 red onion chopped
  • 2 cloves garlic minced
  • 2 Tbsp sriracha
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 Tbsp olive oil
  • 1 tsp brown sugar
  • 2 tsp fresh ginger minced
  • 1 Tbsp corn starch
  • 3 scallions
  • ½ Tbsp rice vinegar
  • 1 ½ cups water
  • salt & pepper to taste

Instructions

  • Pour 1 1/2 cups of water over the dried mushrooms, bring to a boil, and cook for 5 minutes.
  • In a pan, heat the olive oil and saute the minced garlic, ginger, onion, and the white parts of the scallions.
  • Take the mushrooms out of the water, chop them, and transfer to the pan. Season with salt and pepper.
  • Add the sriracha, rice vinegar, and brown sugar, and cook for another 30 seconds.
  • Add the soy sauce, tofu cubes, and mushroom broth. Simmer for 10 minutes, or until the liquid reduces by half.
  • In a small bowl, combine the corn starch with 2-3 Tbsp of water, then stir it into your sauce. Cook for another minute, or until it thickens.
  • Serve over rice and top with the chopped scallions and a drizzle of sesame oil.

Notes

Use tamari instead of soy sauce to keep this gluten-free. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water to loosen the sauce.