Name: Plant-based Mapo Tofu
Ingredients: 900 g medium-firm or silken tofu (cut into 3/4-inch cubes (drained straight from the packet)); 200 g fresh shiitake mushrooms (stemmed and finely chopped); Protein choice: 1 cup fine TVP + 1 cup hot vegetable broth/water OR 200g–250g mince (plant-based or regular meat); 4 tbsp Sichuan spicy broad bean paste (Doubanjiang); 2 tbsp fermented black beans (Douchi); 2 tbsp minced garlic; 2 tbsp minced ginger; 3 large scallions (whites, finely chopped); 1 tbsp Sichuan peppercorns (toasted then ground); 3 tbsp neutral cooking oil; 2.25 cups vegetable broth; 2.5 tbsp cornstarch mixed with 1/3 cup cold water (slurry); 2 to 3 tbsp chili oil (or lao gan ma); 2 tsp toasted sesame oil; 2 tbsp spring onions (thinly sliced for garnishing)

Plant-based Mapo Tofu

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Course: Main Course

Cuisine: Asian

Ingredients Method

Ingredients

Base Ingredients

900 g medium-firm or silken tofu cut into 3/4-inch cubes (drained straight from the packet)
200 g fresh shiitake mushrooms stemmed and finely chopped
Protein choice: 1 cup fine TVP + 1 cup hot vegetable broth/water OR 200g–250g mince plant-based or regular meat

Aromatics & Seasonings

4 tbsp Sichuan spicy broad bean paste Doubanjiang
2 tbsp fermented black beans Douchi
2 tbsp minced garlic
2 tbsp minced ginger
3 large scallions whites, finely chopped
1 tbsp Sichuan peppercorns toasted then ground
3 tbsp neutral cooking oil

Sauce & Finishing

2.25 cups vegetable broth
2.5 tbsp cornstarch mixed with 1/3 cup cold water slurry
2 to 3 tbsp chili oil or lao gan ma
2 tsp toasted sesame oil
2 tbsp spring onions thinly sliced for garnishing

Method

Prep the TVP (if using) and Black Beans: If using TVP, pour 1 cup of hot broth or water over it in a small bowl and set aside to rehydrate. Place the fermented black beans in a small strainer, rinse them in water a few times to remove excess salt, then drain and coarsely chop them.
Fry the Aromatics: Heat 3 tablespoons of neutral oil in a large wok or skillet over medium heat. Add the minced garlic, minced ginger, rinsed black beans, and scallion whites. Sauté for about 1 minute until fragrant.
Add the Mushrooms: Add the chopped fresh shiitake mushrooms directly into the aromatics. Stir-fry for 3 to 4 minutes until the mushrooms have softened and released their moisture.
Add TVP/Mince & Doubanjiang:
If using TVP: Stir in the rehydrated TVP and 4 tablespoons of Doubanjiang.
If using mince: Add the raw mince and 4 tablespoons of Doubanjiang, breaking up the mince with your spatula.
Fry everything together for 2 to 3 minutes until cooked through, evenly coated, and the oil turns a bright, rich red.
Build the Sauce: Pour in the 2.25 cups of vegetable broth. Stir well to combine the flavors and bring the liquid to a steady simmer.
Add the Tofu: Slide the 900g of raw tofu cubes straight from the packet into the simmering sauce. Using the back of your spatula, gently push the tofu into the sauce (avoid stirring aggressively so the tofu doesn’t break). Let it simmer for 4 to 5 minutes to heat the tofu through.
Thicken the Sauce: Give the cornstarch slurry a quick stir to recombine. Pour it into the wok, gently pushing the tofu with the back of the spatula until the sauce reaches a thick, glossy consistency.
Finish & Serve: Turn off the heat. Swirl in the chili oil and toasted sesame oil. Transfer to a wide serving dish, dust generously with the ground Sichuan peppercorns, and garnish with the spring onions. Serve immediately with steamed rice.

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Plant-based Mapo Tofu