Categories: Tofu Recipes: Easy and VersatileTofu, Tempeh, and SeitanVegan Recipes

Easy Mapo Tofu

Mapo Tofu is one of the easiest Chinese dishes to throw together, even when you’re too tired to cook. Since it’s a stew instead of a stir-fry, you don’t have to concentrate the entire time. It’s full of flavor, with ginger, mushrooms and tofu in a spicy red sauce. Recipe and photo reprinted with permission from The Easy Vegan Cookbook by Kathy Hester ©2015, published by Page Street Publishing.

Mapo Tofu
Recipe Type: Tofu
Cuisine: Chinese / Vegan
Author: Kathy Hester
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.


TIP: You can make this in a 4-quart (4-L) slow cooker by adding everything but the broccoli or peas, then cooking on low 8 to 9 hours. When you get home, add the veggies and cook another 30 minutes. Taste and adjust seasonings before serving.

Kathy Hester :