Vegan Mushroom MaPo Tofu - Cook Republic #vegandinner #mushroomrecipe


  • Author: Sneh
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Chinese, Vegan, Vegetarian
  • Diet: Vegan


A vegan version of the authentic Chinese Mabo Dofu, this Mushroom Ma Po Tofu cooks in under 30 minutes and is a delicious light weeknight meal for the whole family.


For the sauce

  • 3 tablespoons cornflour
  • 3 tablespoons water
  • 3 tablespoons tamari or light soy sauce
  • 4 tablespoons Shaoxing wine
  • 200ml vegetable stock
  • 1 tablespoon chilli oil paste (or Sriracha)
  • 1 tablespoon miso paste
  • 1 tablespoon Hoisin sauce


For the Mushroom And Tofu

  • 2 tablespoons vegetable or peanut oil
  • 1 teaspoon sesame oil
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • ½1 teaspoon red chilli flakes
  • 200g mushrooms (shiitake or swiss brown mushrooms), finely chopped
  • 4 spring onions, thinly sliced, white and green parts separated
  • 200g silken tofu, drained and cubed


  1. To make the sauce, mix cornflour and water to a smooth paste in a mixing jug. Add the rest of the sauce ingredients and mix well. Ensure that there are no lumps. Set aside.
  2. Heat a wok on high. Add the vegetable/peanut oil and sesame oil. Add the garlic, ginger and chilli flakes. Sauté for a few seconds. Add the mushroom and the white part of the spring onion and sauté for a couple of minutes until spring onion starts to caramelize.
  3. Add the sauce and continue cooking, tossing constantly for a couple of minutes. Add the tofu and mix gently. Cook for a couple of minutes until tofu is coated and heated through.
  4. Remove into a serving bowl. Garnish with spring onion greens.
  5. Serve hot with steamed rice.


For a spicier version, add an extra tablespoon of chilli oil when making the sauce.

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