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  • Listener Recipe

Mapo Tofu (Vegan)

Submitted by listener Mae Chandran


Mapo Tofu (Vegan)

Serves 4 by itself or 4-6 as a side dish


2 packages medium firm tofu (each between 16-19 ounces), rinsed and drained for ½ hr.

3 large cloves of garlic, minced

1 Tablespoon minced fresh ginger

½ cup sliced onions

1 cup red bell pepper diced into ½” cubes

½ cup snap peas cut into ½ inches

2 green onions, chopped

1 Tablespoon light soy sauce 

1 Tablespoon Chinese Shaoxing wine (optional)

2 - 3 Tablespoons Chili Bean Sauce (Toban Djan) depending on how spicy you want it

Neutral oil to saute

Salt to taste

1 cup water

Slurry - Mix well 1 Tablespoon cornstarch with 2 Tablespoons water

1 Tablespoon sesame oil


Cut the tofu into ½” cubes


Heat up a wok or a deep pan until hot and swirl 2 Tablespoons oil into it before adding the garlic, minced ginger and sliced onions.  Stir fry under high heat for a few minutes but be careful not to burn the garlic. Add the bell peppers - saute for a minute or so.  Then add the snap peas and saute for another minute or so.  Turn heat off and scoop the vegetables into the dish you will be serving in.


Heat up the same wok or pan, adding another couple of Tablespoons oil.  Add the tofu pieces and stir fry for a few minutes under high heat, being careful not to break the tofu pieces.  Stir in the shaoxing wine, light soy sauce and the Chili Bean Sauce, mixing them carefully with the tofu pieces.  Add salt to taste at this point.  Add the water, cover and cook for a few minutes under medium high heat.   Add back the vegetables.  Stir the slurry well before mixing it into the tofu mixture.  Once the liquid begins to boil, shut off the heat before drizzling in the sesame oil and chopped green onion. Serve hot with rice.


Submitted by listener Mae Chandran




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