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Vegan Mapo Tofu with a Japanese Twist

ByJuri Austin Published on Updated on
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5 from 3 votes
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Enjoy a mild and flavorful vegan mapo tofu with a Japanese twist—dashi adds depth, and chewy shiitake mushrooms provide satisfying texture, all without meat. Plus, it’s super easy to make!

Looking for easy tofu recipes? Try my Tofu Katsu, Tofu Nuggets, or Agedashi Tofu!

Vegan mapo tofu served on a bowl.

Featured Comment

From Harold: “Quite tasty meatless mabodofu.”

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • Quick & Easy – Ready in just 20 minutes, making it a great weeknight dinner.
  • Japanese Flavor – A delicious fusion of traditional mapo tofu with Japanese seasonings.
  • Great with Rice or Noodles – Serve it over steamed rice or toss it with noodles for a comforting meal.

Recipe Ingredients

You’ll need the following ingredients to make this Japanese-style mapo tofu recipe:

Map tofu ingredients.
  • Tofu: This recipe calls for firm tofu, but you can also use silken tofu for a softer texture. There’s no need to press the tofu, but if you prefer extra-firm tofu, please refer to ‘How to Press Tofu.’
  • Garlic & Ginger: Essential aromatics that bring depth to the dish. Cook them slowly to release their full flavor.
  • Doubanjiang: This Chinese spicy bean paste is a key ingredient in the mapo tofu sauce.
  • Shiitake Mushrooms: Shiitake adds a nice chewy texture. Feel free to swap it with other mushrooms if needed.
  • Dashi Soup: The flavorful base of this dish is made with dashi powder, mirin, soy sauce, miso, and potato starch. If you don’t have dashi powder, you can make vegan dashi instead. For more details, check out What is Dashi?

How To Make Vegan Mapo Tofu: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to cook vegetarian mapo tofu.

Step 1

Prepare the dashi soup.

How to cook vegetarian mapo tofu.

Step 2

Sauté chopped garlic, ginger, and doubanjiang.

How to cook vegetarian mapo tofu.

Step 3

Add chopped shiitake mushrooms and tofu, scrambling the tofu.

How to cook vegetarian mapo tofu.

Step 4

Pour in the dashi soup and diced tofu, then simmer.

Vegan mapo tofu served on a bowl.

Serve it on a plate and enjoy it as is or over steamed rice (my favorite)!

Recipe Tips

  • Cook Garlic and Ginger Slowly: Heat garlic and ginger over low heat until fragrant. Be careful not to burn them, as this can affect the overall flavor of the dish.
  • Adjust Spice Level: This recipe has a mild spiciness, perfect for kids or anyone who prefers less heat. If you like things spicier, feel free to add more doubanjiang to suit your taste.
  • Customize with Vegetables: Feel free to add other vegetables like bell peppers, bok choy, or eggplant. These will not only add color but also boost the nutrition and texture of the dish.

What To Serve With

To complement this vegan mapo tofu, I recommend serving it with cabbage soup, eggplant teriyaki, and Japanese pickled napa cabbage!

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Vegan mapo tofu served on a bowl.

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Leave a Rating!

I hope you enjoy this mapo tofu recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Vegan mapo tofu served on a bowl.

Vegan Mapo Tofu with a Japanese Twist

5 from 3 votes
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
Author: Juri Austin
Enjoy a mild and flavorful vegan mapo tofu with a Japanese twist—dashi adds depth, and chewy shiitake mushrooms provide satisfying texture, all without meat. Plus, it’s super easy to make!

Equipment

  • Frying pan

Ingredients

Dashi Soup

Instructions

  • Prepare the Ingredients: Mince the ginger and garlic. Chop the shiitake mushrooms and scallions. Cut the tofu in half—dice one half into cubes and leave the other half whole.
  • Prepare Dashi Soup: In a small bowl, mix dashi powder, mirin, soy sauce, miso paste, potato starch, and water. Set aside.
  • Stir-fry: Heat sesame oil in a frying pan over low heat. Add garlic, ginger, and doubanjiang and cook until fragrant. Add the half of the tofu and the shiitake mushrooms. Stir-fry over medium heat, crumbling the tofu with a spatula.
  • Simmer: Pour in the prepared dashi soup and add the diced tofu. Bring to a gentle boil, then lower the heat and simmer for 3 minutes, stirring occasionally. Sprinkle with chopped scallions and stir lightly.
  • Serve: Serve it in a bowl and enjoy!

Video

Notes

  • Storage: Transfer it to an airtight container and keep it in the fridge for up to 3 days.
  • Heat the garlic and ginger over low heat until fragrant, being careful not to burn them.
  • This recipe has a mild spice level, but if you like it spicier, add more doubanjiang to taste.
  • You can also add vegetables like bell peppers, bok choy, or eggplant for extra flavor and nutrition.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 9g | Protein: 8.6g
Course: Main
Cuisine: Japanese
Keyword: vegan mapo tofu
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