Mapo Tofu
Recipe type: Tofu
Cuisine: Chinese / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Mapo Tofu is one of the easiest Chinese dishes to throw together, even when you’re too tired to cook.
  • 8 ounces mushrooms, cleaned, stemmed, and chopped (about 3 cups)
  • 3 cloves garlic, minced
  • 1 cup water or broth
  • 3 tablespoons tomato paste
  • 1 heaping tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon agave nectar
  • ½ to 1 tablespoon sriracha, to taste
  • 12.3-ounce package firm silken tofu, diced
  • 1 cup (frozen thawed) peas or chopped broccoli
  • Cooked brown rice, for serving
  1. Combine the mushrooms and garlic in a large saucepan and dry sauté over medium heat until the mushrooms cook down, 5 to 10 minutes.
  2. Stir in the water or broth, tomato paste, ginger, soy sauce, vinegar, agave nectar, and sriracha.
  3. Bring to a slow boil.
  4. Add the tofu and peas or broccoli and lower the heat to medium-low. Cook until the veggies are tender, about 10 minutes, and serve over steamed brown rice.
Recipe by VegKitchen at