FIERY VEGAN MAPO TOFU (NO MEAT, NO DAIRY!)
This one’s for the spice lovers.
If you’re craving something bold, umami-rich, and downright satisfying, this vegan version of Mapo Tofu is going to hit the spot.
It’s traditionally a Sichuan dish made with ground pork and tofu, but I’ve swapped in shiitake mushrooms for that same meaty texture — and trust me, the flavor is not lacking. Add in fermented black beans, coconut aminos, loads of ginger and garlic, and a generous pour of our Everiday Mala Chili Oil, and you’ve got a dish that’s spicy, savory, and totally addictive
Best part? It comes together in 30 minutes and is perfect for weeknights when you want something fiery, comforting, and takeout-ish without making you feel like… you just had takeout!
What You’ll Love About This Dish:
• No meat, no dairy, no seed oils, but all flavor!
• Naturally gluten-free
• Easily adaptable depending on how spicy you like it
• Comes together in 30 minutes or less
How to Serve It:
Spoon the Mapo Tofu over steamed jasmine rice or gluten-free noodles for a full meal. I love topping mine with extra scallions and a tiny extra drizzle of mala oil if I’m feeling bold.
Pair with something cooling on the side — like cucumber salad or steamed bok choy — to balance the heat.
Vegan Mapo Tofu
Bold, umami-rich, and downright satisfying
INGREDIENTS
- 1 Tbsp avoca oil
- 3 Tbsp finely minced ginger
- 3 Tbsp finely minced garlic
- Tbsp Everiday Mala chili oil
- 2 Tbsp fermented black beans
- 2 Tbsp coconut aminos
- 1 red birds eye chili, thinly sliced (optional)
- 3 to 4 medium shiitake mushroom, finely chopped
- 1/2 to 2/3 cup water
- 1/2 veg bouillon cube (optional)
- 2 tsp arrowroot or cornstarch mixed with 1 Tbsp water to make a slury
- 450g/16 oz soft organic tofu cut into 1-inch pieces
- Salt to taste
- 1 tsp sesame oil
- 1 scallion, chopped
- 1 tsp Crushed Szechuan peppercorns (optional)
INSTRUCTIONS
- In a wok over medium low heat, add the oil and heat through.
- Once hot, add the ginger and cook for 30 sec before adding the garlic and cooking for an additional 30 seconds.
- Add the black beans, Everiday Mala chili oil, and birds eye chili (if using). Give everything a good stir and cook for another minute.
- Next add the mushrooms and cook until the mushrooms are cooked down and slightly caramelized. This should take about 3-4 minutes.
- Now add the coconut aminos and add 1/2 a cup of water, and the 1/2 boullion cube if using, and stir. Let everything heat through and once bubbling, stir the cornstarch/arrowroot slury, and allow the sauce to thicken. If it gets too thick, gradually add in more water. If the sauce is too thin, make a little more slurry and add it in. There will be variations depending on how hout your sauce is.
- Add the tofu to the wok and gently toss the tofu to coat. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil. Taste and add salt as needed. (You may find you don't need salt based on the fermented black beans you use).
- Finish with chopped scallions.
