When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.

  • Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.

  • Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

Cook's Note:

For a non-vegan version, substitute honey for the maple syrup.

Nutrition Facts

254 calories; 16.3 g total fat; 0 mg cholesterol; 658 mg sodium. 15.8 g carbohydrates; 13 g protein; Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0