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Vegetarian Mapo Tofu with Japanese Flavor

ByJuri Austin Published on Updated on
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5 from 3 votes
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This Vegetarian Mapo Tofu features mild Japanese flavors that are appetizing and not too spicy, yet still satisfying for the whole family!

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

Japanese mapo tofu served on a white plate

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

Why You Will Love This Recipe 

  • This dish combines the popular Chinese mapo tofu with Japanese seasonings, offering a unique and delicious flavor profile.
  • Enjoy a vegetarian version of the classic recipe, made hearty and satisfying with tofu and umami-rich dashi.
  • Its mild spicy flavor and comforting textures make it perfect to pair with noodles or steamed rice.

Recipe Ingredients

You’ll need the following ingredients to make this Vegetarian Mapo Tofu:

ingredients for Japanese mapo tofu
  • Tofu: This recipe calls for firm tofu, but you can also use silky tofu. There’s no need to press the tofu, but if you prefer extra-firm tofu, please refer to ‘How to Press Tofu.’
  • Vegetables: You’ll need ginger, garlic cloves, and scallions (green onions).
  • Doubanjiang: This Chinese spicy bean paste is a key ingredient in the mapo tofu sauce. You can find it at your local Asian grocery store.
  • For the soup base, include dried shiitake mushrooms, mirin, soy sauce, miso, and potato starch. Dried shiitake mushrooms add the key flavor to this dashi soup. If unavailable, substitute with instant shiitake or kombu dashi powder. Refer to ‘What is Dashi?‘ for more details.
  • Sesame oil adds a delightful fragrance.

How To Make Vegetarian 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.

Japanese mapo tofu served on a white plate

Sprinkle chopped scallions on top and serve hot. Enjoy it as is or over steamed white rice (my favorite)!

Recipe Tips

  • This recipe offers a mild spiciness suitable for children and anyone sensitive to heat. But if you enjoy spicy food, feel free to add more doubanjiang!
  • Make sure to stir-fry the tofu until it becomes crumbly to remove excess moisture.
  • Slowly heat the garlic and ginger over low heat until their aromas release into the cooking oil.

What To Serve With

To complement this vegetarian mapo tofu, I recommend serving it with Simmered Daikon and Atsuage, Eggplant Teriyaki, and Japanese Pickled Napa Cabbage!

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Vegetarian mapo tofu served on a plate.

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Japanese mapo tofu served on a white plate

Vegetarian Mapo Tofu with Japanese Flavor

5 from 3 votes
Print Pin Save
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
Author: Juri Austin
This Vegetarian Mapo Tofu features mild Japanese flavors that are appetizing and not too spicy, yet still satisfying for the whole family!

Equipment

  • Frying pan 26 cm (10 inches)

Ingredients

  • 300 g Firm Tofu
  • 2 Scallions
  • 1 clove Ginger
  • 1 clove Garlic
  • ⅓ tsp Doubanjiang
  • 1 Tbsp Sesame oil

Dashi Soup

  • 3 Dried Shiitake Mushrooms
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 2 tsp Miso Paste
  • 1 Tbsp Potato Starch
  • 200 ml Water

Instructions

  • Prepare Dashi Soup: The day before, in a small bowl, combine mirin, soy sauce, miso paste, potato starch, and water until well mixed. Add dried shiitake mushrooms, then refrigerate overnight to allow them to soak.
  • Prepare Ingredients: Finely chop scallions, ginger, and garlic. Squeeze the soaked dried shiitake mushrooms, remove the stems, and chop them finely. Cut the tofu in half; dice one half into bite-size pieces and leave the other half whole.
  • Cook Garlic and Ginger: Heat sesame oil in a frying pan over low heat. Add garlic, ginger, and doubanjiang. Cook until fragrant.
  • Add Shiitake and Tofu: Add the whole half of tofu and chopped shiitake mushrooms to the pan. Stir-fry over medium heat for 2-3 minutes, scrambling the tofu.
  • Simmer: Pour in the prepared dashi soup and add the diced tofu. Bring to a boil, then reduce heat and simmer for about 3 minutes.
  • Final Step: Add chopped scallions and stir lightly before serving.

Video

Notes

  • Storage: You can store leftovers in your fridge for up to 3 days.
  • This recipe offers a mild spiciness suitable for children and anyone sensitive to heat. But if you enjoy spicy food, feel free to add more doubanjiang.
  • Slowly heat the garlic and ginger over low heat until their aromas release into the cooking oil.
  • Make sure to stir-fry the tofu until it becomes crumbly to remove excess moisture.

Nutrition

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