Vegan Ma Po Tofu Recipe

Name: Vegan Ma Po Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried shiitake mushroom; 0.5 (16 ounce) package tofu, cut into 1/2-inch cubes; 2 tablespoons seasoned vegetable broth; 4 teaspoons chili oil (for a less spicy dish, sub. a neutral oil); 1 tablespoon brown bean sauce; 1 1/2 teaspoons cornstarch; 1 teaspoon soy sauce; 1/2 teaspoon oriental sesame oil; 1/2 teaspoon sugar; 1/2 teaspoon white pepper; 2 tablespoons vegetable oil; 1/4 cup finely chopped onion; 1 1/2 tablespoons minced garlic; 2 teaspoons finely chopped fresh ginger; 1/2 cup vegetarian ground beef or 1/2 cup vegetarian beef strips, diced; 3/4 cup fresh peas and carrots or 3/4 cup frozen peas and carrot; 1 tablespoon chopped cilantro, for garnish; 1/4 teaspoon pepper

Servings: persons

1/2 cup dried shiitake mushroom
0.5 (16 ounce) package tofu, cut into 1/2-inch cubes
2 tablespoons seasoned vegetable broth
4 teaspoons chili oil (for a less spicy dish, sub. a neutral oil)
1 tablespoon brown bean sauce
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1/2 teaspoon oriental sesame oil
1/2 teaspoon sugar
1/2 teaspoon white pepper
2 tablespoons vegetable oil
1/4 cup finely chopped onion
1 1/2 tablespoons minced garlic
2 teaspoons finely chopped fresh ginger
1/2 cup vegetarian ground beef or 1/2 cup vegetarian beef strips, diced
3/4 cup fresh peas and carrots or 3/4 cup frozen peas and carrot
1 tablespoon chopped cilantro, for garnish
1/4 teaspoon pepper

1
["Cover the mushrooms with hot water and let stand 1 hour. Drain and cut into 1/8-inch pieces. Set aside.", "Place the tofu in a large sieve. Bring 8 cups (2 L) of water to a boil. Pour into a metal bowl just larger than the sieve and place the sieve inside. Let soak for 30 minutes. Drain and set aside.", "Mix 5 tablespoons. of cold water with the broth, chili oil, bean sauce, cornstarch, soy sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.", "Heat the vegetable oil in a wok or heavy, large skillet over high heat for 1 minute. Add the onions, garlic, and ginger and stir-fry for 1 minute. Add the mushroom pieces and ""beef"" and stir-fry for 1 minute. Stir the broth mixture and add to the wok with the peas and carrots. Stir-fry until reaches a boil, about 1 minute. Add the tofu and toss gently to coat. Cook 2 1/2 minutes, tossing gently.", "Divide between plates. Garnish with the cilantro and sprinkle with the pepper."]

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup dried shiitake mushroom, 0.5 (16 ounce) package tofu, cut into 1/2-inch cubes, 2 tablespoons seasoned vegetable broth, 4 teaspoons chili oil (for a less spicy dish, sub. a neutral oil), and more.

Yes, Vegan Ma Po Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Ma Po Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions