Vegan Ma-Po Tofu


I was hooked from my first spoon of Mapo Tofu on a cold wintry night in Hong Kong. There are many stories about how the dish came about, but the flavours are absolutely impeccable. Here’s my simplified version,

We need,

  • Firm Tofu, crumbled – 1 block
  • Button Mushrooms, chopped – 1/2 cup
  • Green Bell Pepper, chopped – 1/2 cup
  • Soy Crumbles – 1/2 cup
  • Water – 1 cup
  • Salt, to taste
  • Sesame Oil – 1 tablespoon
  • Ginger, minced finely – 1 teaspoon
  • Garlic, minced finely – 1 teaspoon
  • Sichuan Peppers, powdered – 1 teaspoon
  • Shallots, finely sliced – 2 to 3, for garnishing
  • Black Bean Sauce – 2 teaspoons
  • Soy Sauce – 1 tablespoon
  • White Vinegar – 1 tablespoon
  • Corn Flour – 1 tablespoon


  1. Mix soy sauce, black bean sauce and vinegar with 1/2 cup water then dissolve the cornflour.
  2. Heat oil in a deep skillet and fry the Sichuan pepper powder, ginger and garlic for 2 minutes.
  3. Add the vegetables, soy crumbles and crumbled tofu and mix well.
  4. When the vegetables look slightly browned then add in the sauce mixture.
  5. Add more water if required, simmer for 3 – 5 minutes on gentle heat till sauce starts to bubble up and thicken.
  6. Take off the heat and stir in the shallots.

Enjoy hot with steamed or, fried rice or, as is, in a big bowl!


I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️