MyNutriCounter / Vegan Mapo Tofu



1 block silken tofu (400g/14oz), cut into inch cubes

150g/5.25oz shiitake mushrooms, sliced

125ml/5fl oz vegetable broth

2 tbsp. chilli bean paste

30g/1oz fermented black beans, roughly chopped

6 cloves garlic, minced

1 tbsp. ginger, minced

1 tsp. Sichuan peppercorns

2 tsp. low sodium soy sauce

1 tbsp/15ml peanut oil

1 tsp/5ml sesame oil

1 tsp/5ml chilli oil

1 tbsp/15ml honey/maple syrup

30g/1oz green onion, thinly sliced

1 tsp. cornstarch

25g/1oz peanuts, roughly chopped


  1. Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
  2. Heat peanut oil in a wok.
  3. Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
  4. Add in chili bean paste and soy sauce mixture.
  5. Stir until thick then add tofu. Heat for a minute.
  6. Transfer to a serving dish then drizzle chili oil and sesame oil.
  7. Top with chopped peanuts.



Update Message: When you’re short on time and you’re in need of something nutritious, then this 15 minute vegan mapo tofu will certainly satisfy your taste buds.

Tags: dinner, vegetarian, vegan, dairy-free, lunch, Mains

Revision: 1