Vegan Mapo Tofu with a Japanese Twist
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!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Japanese-style mapo tofu recipe:
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.
Step 1
Prepare the dashi soup.
Step 2
Sauté chopped garlic, ginger, and doubanjiang.
Step 3
Add chopped shiitake mushrooms and tofu, scrambling the tofu.
Step 4
Pour in the dashi soup and diced tofu, then simmer.
Serve it on a plate and enjoy it as is or over steamed rice (my favorite)!
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Vegan Mapo Tofu with a Japanese Twist
Print Pin SaveEquipment
- Frying pan
Ingredients
- ½ clove Ginger, minced
- ½ clove Garlic, minced
- 3 Shiitake Mushrooms, chopped
- 2 Scallions, chopped
- ½ tsp Doubanjiang
- 1 Tbsp Sesame oil
- 1 block Firm Tofu, 300-400g
Dashi Soup
- 1 tsp Kombu Dashi Powder
- 1 Tbsp Mirin
- 1 Tbsp Soy Sauce
- 1 Tbsp Miso Paste
- 1 Tbsp Potato Starch
- 1 cup Water
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.
Quite tasty meatless mabodofu.
Thank you, Harold! I’m glad to hear you like the recipe!