Mushroom Mapo Tofu

ByBui Thao

This one’s cozy, spicy, and full of flavor.

Mushroom Mapo Tofu is a plant-based twist on the classic Sichuan dish—still rich, saucy, and perfect over rice.

I love how satisfying it is without needing any meat.

And it comes together in less than 30 minutes!

What You’ll Need

  • 14 oz block soft tofu
  • 1 cup finely chopped cremini mushrooms
  • 2 tbsp neutral oil (like vegetable or canola)
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 1/2 cup diced onion
  • 1 tbsp doubanjiang (spicy fermented bean paste)
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp Sichuan peppercorns (crushed)
  • 1/2 cup low-sodium vegetable broth
  • 1 tbsp cornstarch + 2 tbsp water (mixed)
  • 1 green onion, finely sliced (for garnish)
Mushroom Mapo Tofu

Why I Love This Recipe

I first tried mushroom mapo tofu when a friend made a plant-based dinner and I couldn’t believe how much flavor it had. Now it’s a regular comfort food dish for me. It’s:

  • Quick and easy
  • Packed with umami
  • Full of texture and heat
  • Cozy but light
  • Just as good the next day
Mushroom Mapo Tofu

Makes: 3–4 servings

Cook Time: 25 minutes

Tools Needed

  • Sharp knife
  • Cutting board
  • Large nonstick skillet or wok
  • Silicone spatula
  • Mixing bowls
  • Measuring spoons and cups

Pro Tips

  • Gently slide the tofu into the pan—soft tofu can break easily.
  • If you can’t find doubanjiang, mix miso + chili flakes as a backup.
  • Press tofu for a few minutes if it’s extra watery.
  • Crush Sichuan peppercorns with the bottom of a cup or mortar & pestle.
  • If you’re worried about spice, start with half the doubanjiang and taste.

Substitutions & Variations

  • Tofu: Swap for firm tofu if you like a heartier texture
  • Mushrooms: Use shiitake or oyster mushrooms for even more flavor
  • No doubanjiang? Mix 1 tbsp miso paste + 1/2 tsp chili oil
  • Add-ins: Stir in bok choy, spinach, or cooked lentils for extra nutrition
  • Not spicy: Use sweet soy bean paste instead of doubanjiang

Make-Ahead Tips

  • Dice mushrooms and aromatics ahead of time
  • Mix the sauce ingredients in a jar and store in the fridge for 2–3 days

Why This Recipe Works (Quick Science)

Doubanjiang is full of fermented umami flavor. When you fry it in oil with garlic and ginger, it “blooms” and releases more aroma. The cornstarch thickens the broth into a glossy sauce that clings to tofu and mushrooms perfectly. The mushrooms add deep savory notes that replace the meat in the traditional version.

Common Mistakes

  • Breaking the tofu: Always stir gently
  • Using too much doubanjiang: It’s strong—measure carefully
  • Not cooking mushrooms enough: Let them brown a bit for better flavor
  • Adding cornstarch directly: Always mix it with water first

What to Serve With

  • Steamed jasmine or short-grain rice
  • Stir-fried bok choy or broccoli
  • Cucumber salad with sesame oil
  • Chinese-style pickled veggies

How to Make Mushroom Mapo Tofu

Step 1: Prep the aromatics

Finely chop 1 tbsp garlic, 1 tbsp ginger, and 1/2 cup onion. Set aside.

Mushroom Mapo Tofu

Step 2: Chop the mushrooms

Finely chop 1 cup of cremini mushrooms until they’re small and even.

Mushroom Mapo Tofu

Step 3: Cook the aromatics

Heat 2 tbsp oil in a large nonstick skillet over medium heat. Add garlic, ginger, and onion. Cook for 2–3 minutes until fragrant and soft.

Mushroom Mapo Tofu

Step 4: Add mushrooms and doubanjiang

Add chopped mushrooms and 1 tbsp doubanjiang. Stir and cook for 5–6 minutes, until mushrooms are browned and coated in the red paste.

Step 5: Add sauce ingredients

Pour in 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 cup vegetable broth. Stir well.

Step 6: Add tofu

Cut the 14 oz soft tofu into cubes. Gently add to the pan and stir carefully to coat. Simmer for 5 minutes.

Step 7: Thicken the sauce

Mix 1 tbsp cornstarch with 2 tbsp water. Pour into the skillet and gently stir. Simmer until sauce is thickened, about 2 minutes.

Step 8: Finish and garnish

Sprinkle 1 tsp crushed Sichuan peppercorns and top with sliced green onions. Turn off heat and serve hot.

Leftovers & Storage

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove or microwave. The flavor deepens overnight!

FAQ

Can I make this less spicy?
Yes! Start with 1/2 tbsp of doubanjiang and skip the Sichuan peppercorns.

Can I use firm tofu?
Totally. It won’t be as silky, but still delicious.

Is this gluten-free?
Check your doubanjiang and soy sauce labels—some have wheat. Use tamari if needed.

Can I freeze it?
Not recommended. The tofu texture changes a lot after freezing.Final Thoughts

This Mushroom Mapo Tofu is proof that plant-based dishes can be bold, flavorful, and comforting. I hope it becomes a regular in your kitchen like it did in mine. If you try it, let me know how it turned out in the comments—or ask if you run into any trouble. Happy cooking!

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