make it fancy
Table of contents
About this recipe
I made this Vegan Mapo Tofu because it’s one of those dishes that’s impossibly quick and easy—anyone can make it without a hitch. I love how the silken tofu soaks up every bit of the rich, flavorful sauce, making each bite creamy and comforting. It pairs perfectly with rice, which I could eat every day, and it’s a dish that feels indulgent without being heavy. What I really love about this version is how packed it is with vegetables—radishes, mushrooms, spinach, tomatoes, and Thai basil—all adding layers of texture, color, and nutrients. The original Mapo Tofu usually has very few veggies, so this is my healthy, veggie-loaded twist that keeps the essence of the classic while turning it into a wholesome, gut-friendly meal. It’s versatile too—you can add or swap vegetables depending on what you have on hand, and it’s just as satisfying for a weeknight dinner as it is for meal prep. Comforting, vibrant, and nourishing, this dish is everything I want in a plant-based meal.
Mapo Tofu Origin
Mapo Tofu comes from Sichuan, China, and the name means “pockmarked grandma” because of the legendary old lady who invented it.
Why This Vegan Mapo Tofu Is Healthy
This Vegan Mapo Tofu is rich in protein from tofu and TVP, fiber from radishes, spinach, and tomatoes, and contains antioxidants from mushrooms and basil. Using sesame oil and a touch of chili oil supports heart health and metabolism, while the dish avoids common IBS triggers like onion and garlic.
A Cozy Twist on a Traditional Recipe
This is my version of a traditional dish. I believe food should be fun, approachable, and enjoyable for everyone—no need to follow strict rules or try to impress. The best meals bring comfort and flavor without harming anyone, especially animals.
Ingredient Notes & Substitutes
Radishes – halved and sliced, adds crunch and sweetness.
Cherry tomatoes – adds natural acidity.
Shimeji mushrooms – alternative: oyster mushrooms.
Sesame oil – adds nutty flavor; use toasted for extra aroma.
Firm silken tofu – can use soft tofu but handle gently.
Thai basil – adds aromatic freshness.
Spinach – substitute with baby kale or Swiss chard.
TVP – optional, for extra protein; can skip or replace with cooked lentils.
Tamari or soy sauce – optional; adds umami and saltiness.
IBS & Low-FODMAP Tips
- Skip TVP if soy is an issue and replace with peeled pumpkin or zucchini.
- Use tamari instead of soy sauce for gluten-free options.
- Limit chili oil or omit if sensitive to spicy foods.
- Keep radish quantity moderate to avoid excess bloating.
Serving Suggestions
- Steam some sushi rice or sticky rice to soak up the sauce.
- Garnish with fresh herbs like cilantro, chives, or Thai basil for a pop of color.
- Add a few toasted sesame seeds for crunch and nutty aroma.
Recipe card with notes
Vegan Mapo Tofu
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)
- 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
- 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
- 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.
- Consistency: Add water to adjust thickness—aim for stew-like, not soupy.
- Storage: Keeps in fridge 3-4 days. Reheat gently.
- IBS-Friendly: Avoid chili or TVP if sensitive. Radish and tomato quantity can be adjusted.
- Nut-Free: Recipe is naturally nut-free.
- Serving Suggestions: Pairs well with steamed sushi rice and fresh herbs.
