Vegetarian Mapo Tofu

Print Friendly, PDF & Email

Vegetarian Mapo Tofu

Mapo tofu served at Chinese restaurants always contains ground meat, so I came up with this vegan version. The taste is not exactly the same, but it is still a good dish. I suggest serving it with cooked quinoa or brown rice.

5 dried shiitake mushrooms
1 Tbsp sesame oil
1 tsp ginger, minced
1 clove garlic, minced
1/2 carrot, finely chopped
1/4 cup fresh or frozen green peas
1 block tofu, diced
1 or 2 tsp chili bean paste or other spicy chili paste
2 Tbsp tamari
1/4 tsp salt
2 tsp potato starch
2 green onions, sliced


  1. Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms.
  2. In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté.
  3. Add diced tofu and 1 cup water used for soaking mushrooms.
  4. Add salt, tamari, and 1 – 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through.
  5. In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat.
  6. Transfer the dish to plates and sprinkle sliced green onions.

Servings: 3