This mushroom mapo tofu is bold, spicy, and comforting all in one bowl.
It’s got silky tofu, meaty mushrooms, and a sauce that’s savory, numbing, and a little sweet.
It comes together fast, but tastes like something you’d order at your favorite restaurant.
What You’ll Need
- 1 block (14 oz) soft tofu, cut into 1-inch cubes
- 8 oz cremini mushrooms, finely diced
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons doubanjiang (fermented chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/2 cup vegetable broth
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon Sichuan peppercorns, ground
- 2 scallions, chopped
- 1 teaspoon sesame seeds (optional garnish)
Ingredients & Tools
Why I Love This Recipe
I first had mushroom mapo tofu at a little Sichuan spot where they swapped out meat for mushrooms. It was so satisfying and bold, I knew I had to make it at home.
- Mushrooms give it a meaty texture without using meat.
- The sauce is complex but comes together with pantry staples.
- It’s comforting yet still light.
- It’s the perfect bowl of food when you’re craving heat and flavor.
Servings and Time
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Macros (per serving)
- Calories: 230
- Protein: 12g
- Fat: 14g
- Carbs: 18g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Doubanjiang is the backbone of mapo tofu—it’s fermented, spicy, and salty, so it builds depth fast. Mushrooms contain glutamates, which enhance umami, making the dish feel rich and meaty. Cornstarch slurry thickens the sauce by binding water with starch, creating that glossy coating that clings to the tofu.
Common Mistakes
- Skipping the slurry: The sauce won’t thicken or cling properly.
- Using firm tofu instead of soft: The texture won’t be silky.
- Not toasting the Sichuan peppercorns: Leaves the flavor flat.
- Overcrowding mushrooms: They steam instead of browning.
What to Serve With
- Steamed jasmine rice
- Stir-fried greens like bok choy or gai lan
- Cucumber salad to cool down the heat
- Steamed dumplings on the side
Tools You’ll Need
- Nonstick skillet or wok
- Sharp knife and cutting board
- Mixing bowls
- Small whisk
- Wooden spoon or spatula
- Serving bowls
Substitutions and Variations
- Swap cremini mushrooms with shiitake or oyster mushrooms.
- Use tamari for a gluten-free version.
- Add chili oil for extra heat.
- Replace hoisin with oyster sauce if you want more depth.
Make Ahead Tips
You can prep the mushrooms, garlic, and ginger a day in advance. Sauce can be whisked together ahead of time. Tofu is best cubed right before cooking to keep it intact.
Let’s Cook It
Step 1: Prepare the Tofu and Mushrooms
Cut 14 oz soft tofu into 1-inch cubes. Dice 8 oz cremini mushrooms finely.
Step 2: Sauté Aromatics
Heat 2 tbsp vegetable oil in a skillet. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger. Cook until fragrant, about 30 seconds.
Step 3: Cook the Mushrooms
Add 8 oz finely diced mushrooms to the skillet. Stir and cook until browned and most liquid evaporates, about 5 minutes.
Step 4: Build the Sauce
Stir in 2 tbsp doubanjiang, 1 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tsp sugar. Cook for 1 minute until glossy.
Step 5: Add Tofu and Broth
Gently add tofu cubes and pour in 1/2 cup vegetable broth. Simmer for 5 minutes to let flavors meld.
Step 6: Thicken the Sauce
Pour in cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water). Stir gently until sauce thickens and coats tofu. Sprinkle with 1 tsp ground Sichuan peppercorns.
Step 7: Garnish and Serve
Spoon mushroom mapo tofu into a ceramic bowl. Garnish with 2 chopped scallions and 1 tsp sesame seeds. Serve hot.
Leftovers & Storage
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove; add a splash of broth if the sauce thickens too much. Not recommended for freezing as tofu changes texture.
FAQ
Can I make this less spicy?
Yes, reduce doubanjiang and skip extra chili oil.
What type of tofu is best?
Soft tofu gives you that silky texture traditional to mapo tofu.
Can I make it oil-free?
You can sauté aromatics in a splash of broth, but flavor depth will be lighter.
Is this vegan?
Yes, as written this version is fully plant-based.
Wrap-Up
This mushroom mapo tofu is spicy, rich, and so comforting. It’s quick to make, but tastes like it took hours. Try it once and you’ll want to keep it in your regular rotation — and don’t forget to let me know how it turned out!