Vegan Mapo Tofu (麻婆豆腐)

You’re probably thinking “what the heck? Isn’t mapo tofu made with ground meat?”, to which I will subliminally reply “yes, you are right about that.” What you may find surprising though is that the vegetarian mapo tofu version has slowly been gaining popularity.

How I Prep for Vegan Mapo Tofu

About an hour before I start cooking, I soak the dried shiitake mushrooms, chop all my veggies and have the sauces and spices measured and ready to add to the wok. I will also make some white rice in the rice cooker so everything is ready to be serve at the same time.


Dried Shiitake Mushrooms Button Mushrooms Silken Tofu Leek Vegetable Oil Garlic Ginger


Remove shiitakes from water, chop finely, and add to button mushrooms. Add mushrooms and oil to wok and cook for 8 minutes. Add garlic, ginger, and leeks and cook for 4 minutes. Remove and set aside. Add in sauces and cook 1 minute. Add veggies back in and stir to combine. Add in tofu and stir to coat.




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