Plant-based Mapo Tofu
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Chinese
Serves: serves 2
  • 200g plant-based ground meat (I’m using Beyond Beef)
  • 250g silken soft tofu
  • 3 cloves garlic – minced
  • 1 small knob ginger – minced
  • 1 red chilli – chopped finely
  • 3 to 4 shiitake mushroom – slice thinly
  • 1 cup chicken stock or water
  • 1 ½ tsp corn starch + 2 tsp water (mix together)
  • 3 stalks spring onion – chopped (garnish)
  • Cooking oil
  • Sauce:
  • 1 ½ tsp Sichuan peppercorn powder (or more if you like)
  • 1 tsp fermented bean paste (Dou ban jiang)
  • 1 tsp chilli oil (I’m using lao gan ma brand)
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tsp dark vinegar
  1. In a small bowl, mix all the ingredients for the sauce together.
  2. In a wok or large pot, heat up oil and sauté garlic, ginger, chilli and half portion of the spring onion until fragrant.
  3. Add in the plant-based ground meat and shiitake mushroom. Stir fry for 1 min until lightly browned.
  4. Pour in the sauce and toss well.
  5. Add in stock or water and tofu. Stir gently to prevent breaking the tofu. Taste and adjust with more seasoning if needed.
  6. Bring to boil and simmer for 5 mins.
  7. Pour in cornstarch solution and stir gently. The sauce should thicken slightly but not too much.
  8. Garnish with remaining spring onion and serve warm.
Recipe by Bear Naked Food at