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Vegan Mapo Tofu

Vegan Mapo Tofu

This recipe for Mapo Tofu is a vegan Japanese version of a Chinese dish--ground meat (meatless ground in this case) and tofu stir-fried in a garlicky flavorful sauce.  A family favorite!

Servings 4
Author Rachael Hutchings, www.lafujimama.com


  • 1/4 cup water, plus more as needed
  • 8 green onions, white and light green parts finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1 -- 2 teaspoons toubanjian/doubanjian
  • 4 ounces Gardein's Beefless Ground (or your meatless ground of choice)
  • 1 1/4 cups vegetable broth
  • 1/4 cup mirin
  • 4 teaspoons soy sauce (or tamari to make it gluten-free)
  • 2 blocks (16-ounces each) firm or silken tofu
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 teaspoons toasted sesame oil


  1. Heat the 1/4 of water in a wok over low heat and add the green onions, ginger, garlic and toubanjiang (use 2 teaspoons if you want spicier mapo tofu). Raise the heat to high heat and stir-fry everything for about 30 seconds, or until fragrant. Add additional water as needed to prevent burning.

  2. Add the meatless ground and stir-fry until it is heated through. Then add the vegetable broth, mirin, and soy sauce.

  3. Once the mixture comes to a boil, add the tofu and gently stir it so that it becomes coated in the sauce.  

  4. When it starts to boil, reduce the heat to medium. Stir the cornstarch together with the 2 tablespoons of water in a small bowl, then add the starch to the wok and stir it in until it is mixed well.  

  5. Continue to let the sauce simmer until it thickens. Remove the wok from the heat and stir in the toasted sesame oil. Serve immediately over hot steamed rice.