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Meat-free mapo tofu

Meat-Free Mapo Tofu

Silky tofu lathered in a rich black bean sauce spiked with chili and Sichuan oil make this classic Chinese dish that will impress friends and family.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Entree
Cuisine Chinese
Servings 5 people


  • Mortar & pestle
  • Wok or large frying pan


Sichuan peppercorn oil

  • 1-2 tbsp Sichuan peppercorn
  • 1/4 cup neutral oil

Chili oil

  • 5-7 dried red chili peppers
  • 1/4 cup vegetable oil

Black bean sauce

  • 1-2 tbsp black bean sauce
  • 2 tbsp finely chopped fresh ginger
  • 2 tbsp chopped garlic
  • 1/2 onion finely diced
  • 1/2 cup vegetable broth
  • 1 tbsp dry sweetener (raw, brown sugar)
  • 2 tbsp cornstarch
  • 2 tbsp water


  • 1 12 oz silken tofu diced
  • 1-2 cups Gardein vegetable ground beef


Make the red chili oil

  • Combine 1/4 cup of oil with the dried red chili in a pan. Heat up on medium heat for 3-5 minutes making sure the chilis don't burn.
  • Turn off the heat and leave the peppers in the oil. Set aside.

Prepare the Sichuan pepper oil

  • Grind the Sichuan peppercorns in a mortar or a coffee grinder.
  • Heat up 1/4 cup of oil in a wok or large pan. Add the crushed pepper. Stir and cook for a minute.

Putting it together

  • Add the finely chopped ginger to the Sichuan oil and stir. Cook for 1 minute.
  • Add the finely chopped garlic and cook for another minute.
  • Add the diced onion and stir. Cook for another minute or two.
  • Add the Gardein vegan ground beef and stir.
    Gardein Vegetable ground round
  • Add the 2 tbsp of black bean paste, the 1/2 cup of broth, the sugar and stir.
    Fermented black bean paste
  • Add a few tablespoons of chili oil. Stir.
  • Add the cornstarch slurry (cornstarch and water) and stir.
  • Simmer while gently mixing the tofu in the sauce.
  • Top with chopped scallions.
  • Serve with white rice.
Keyword meat-free stew, Sichuan pepper, Vegan mapo tofu
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