Vegetarian Mapo Tofu Recipe

Name: Vegetarian Mapo Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tofu; 1/2 ounce dried porcini mushrooms; 1 1/2 cups boiling water; 5 tablespoons canola oil, divided; 6 ounces button mushrooms, quartered; 1/3 cup vegetable broth; 2 tablespoons soy sauce; 3 cloves garlic, minced; one 2-inch long piece of ginger, peeled and minced; 1 tablespoon corn starch dissolved in 2 tablespoons warm water; 1 package firm silken tofu, cubed; 2 tablespoons spicy bean paste (mine came in a mini toothpaste-esque tube-it looks like a thicker, lighter Sriracha); 1 tablespoon sesame oil; For serving; Brown rice; Chopped fresh chives

Servings: persons

For the tofu
1/2 ounce dried porcini mushrooms
1 1/2 cups boiling water
5 tablespoons canola oil, divided
6 ounces button mushrooms, quartered
1/3 cup vegetable broth
2 tablespoons soy sauce
3 cloves garlic, minced
one 2-inch long piece of ginger, peeled and minced
1 tablespoon corn starch dissolved in 2 tablespoons warm water
1 package firm silken tofu, cubed
2 tablespoons spicy bean paste (mine came in a mini toothpaste-esque tube-it looks like a thicker, lighter Sriracha)
1 tablespoon sesame oil
For serving
Brown rice
Chopped fresh chives

1
Stick the dried mushrooms in heatproof bowl and cover with the boiling water. Place a paper towel directly onto the top of the water, covering the whole top of bowl, to keep the mushrooms submerged. Let sit until rehydrated, about 10 minutes.
2
Meanwhile, heat 2 tablespoons canola oil in a pan. Add button mushrooms and fry, stirring often, until well browned, 6 to 10 minutes. Set aside.
3
Whisk together vegetable broth, bean paste, and soy sauce. Set aside.
4
Retrieve rehydrated 'shrooms! Drain well, removing any stemmy or super-tough bits. Give them a rough chop and then add to the fried 'shrooms pile.
5
Heat remaining 3 tablespoons canola oil in a large saute pan over medium heat. Add garlic and ginger, pushing the mess around for a minute or two with a wooden spoon, until fragrant. Add the cubed tofu and vegetable broth mixture, and then simmer for another one to two minutes.
6
Add corn starch and cook for another minute, while the sauce bubbles and thickens. Stir in mushrooms.
7
Remove pan from heat, and stir in the sesame oil. Scoop a big ol' heap of the tofu/mushroom/saucy mixture over a bowl of rice, then top with a sprinkling of scallions.

1027

kcal

Calories

113

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: For the tofu, 1/2 ounce dried porcini mushrooms, 1 1/2 cups boiling water, 5 tablespoons canola oil, divided, and more.

Yes, Vegetarian Mapo 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!

Vegetarian Mapo Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions