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Easy Chinese mapo tofu recipe with silky tofu, shiitake mushrooms, scallions, and savory Sichuan-style sauce
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Easy Chinese Mapo Tofu for Fast, Flavorful Weeknight Dinners

A quick vegetarian take on Chinese mapo tofu with silky tofu, finely chopped shiitake mushrooms, spicy doubanjiang, and fragrant Sichuan peppercorns in a glossy savory sauce.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 package 14 ounces / 397 g soft or medium-firm tofu, drained and cut into 3/4-inch (2 cm) cubes
  • 4 ounces 113 g fresh shiitake mushrooms, stems discarded and caps very finely chopped
  • 1 tablespoon 15 ml neutral oil, such as avocado, canola, or peanut oil
  • 1 1/2 tablespoons 22 g doubanjiang (spicy fermented broad bean paste)
  • 3 garlic cloves 9 g, finely minced
  • 1 tablespoon 6 g finely minced fresh ginger
  • 1 teaspoon 2 g ground Sichuan peppercorns, plus more to taste
  • 1 tablespoon 15 ml Shaoxing wine or dry sherry
  • 1 tablespoon 15 ml low-sodium soy sauce
  • 1 cup 240 ml low-sodium vegetable broth
  • 1/2 teaspoon 2 g granulated sugar
  • 1 tablespoon 8 g cornstarch mixed with 2 tablespoons (30 ml) cold water
  • 3 scallions 45 g, thinly sliced, white and green parts separated
  • Cooked steamed rice for serving (optional)

Instructions

  • Set the tofu cubes on a paper towel-lined plate while you prepare the remaining ingredients. Handle the tofu gently so the cubes stay intact.
  • Heat the oil in a large skillet or wok over medium-high heat. Add the chopped shiitake mushrooms and cook, stirring often, until they release their moisture and begin to brown, about 4 minutes.
  • Add the doubanjiang, garlic, ginger, scallion whites, and ground Sichuan peppercorns. Stir constantly for about 30 seconds, until fragrant; do not let the garlic scorch.
  • Pour in the Shaoxing wine, soy sauce, vegetable broth, and sugar. Bring the sauce to a gentle simmer, scraping up any flavorful bits from the skillet.
  • Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring. Cook for 1 minute, until the sauce looks lightly glossy and thickened.
  • Slide in the tofu cubes. Spoon sauce over the tofu and simmer gently, without vigorous stirring, until heated through, about 3 to 4 minutes.
  • Taste and add a little more ground Sichuan peppercorn if you would like more numbing citrus-like warmth. Scatter with the scallion greens and serve immediately with steamed rice, if desired.