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Clay bowl with vegan mapo tofu and steamed sushi rice in a side bowl, placed on a white cloth.

Vegan Mapo Tofu

Diana Kostrov
This Vegan Mapo Tofu is a savory, plant-based twist on a Chinese classic. It’s gut-friendly, protein-packed, and quick to prepare, making it perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Chinese, fusion
Servings 4 servings

Equipment

  • Small–Medium Pot
  • spoon or spatula
  • Knife & cutting board

Ingredients
 

  • 4 radishes (halved and sliced)
  • 4 cherry tomatoes (quartered (or 1 small tomato))
  • 100 g shimeji mushrooms (base removed, cut twice lengthwise)
  • 1 tbsp sesame oil
  • Firm silken tofu (cut into bite-sized cubes)
  • Thai basil (chopped)
  • Spinach (chopped)
  • 2 tsp ground ginger
  • ¼-⅓ cup TVP (Textured vegetable protein) (optional)
  • 1 tbsp tamari or soy sauce (optional)
Thickening Sauce:
  • 2 tbsp red lentil flour
  • 1 tbsp miso paste
  • 1/2 tbsp gochujang
  • 1 tsp chili oil
  • 1 tbsp rice vinegar
  • 1/3 cup hot water
Others:
  • 1½-2 cups boiling water
  • Chopped chives (parsley, or cilantro for garnish)
  • Sushi rice for serving

Instructions
 

  • Prepare the sauce – Mix all thickening sauce ingredients in a small bowl and set aside.
  • Heat sesame oil – In a small–medium pot over low–medium heat, warm sesame oil. Add ginger and stir for a few seconds without burning.
  • Cook radishes – Add radish slices and sauté until slightly softened.
  • Add mushrooms – Stir for about 2 minutes, then add cherry tomatoes and TVP if using.
  • Add water – Pour in boiling water (start with 1.5 cups, add more if needed). Cover, bring to a boil, stir, then add the thickening sauce. Cover and simmer 5 minutes. Reduce heat if boiling too vigorously.
  • Add greens and tofu – Stir in spinach, Thai basil, and gently fold in tofu. Drizzle tamari/soy sauce if using, cover, and cook 2 minutes.
  • Serve – Remove from heat and serve with hot sushi rice, garnish with herbs.

Video

Notes

  1. Tofu: Firm silken tofu works best to hold shape; soft silken tofu is fine but handle carefully. You can also use regular firm tofu, preferably the softer variety.
  2. Consistency: Add water to adjust thickness—aim for stew-like, not soupy.
  3. Storage: Keeps in fridge 3-4 days. Reheat gently.
  4. IBS-Friendly: Avoid chili or TVP if sensitive. Radish and tomato quantity can be adjusted.
  5. Nut-Free: Recipe is naturally nut-free.
  6. Serving Suggestions: Pairs well with steamed sushi rice and fresh herbs.