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Vegetarian Mapo Tofu

Soft and silky tofu in a spicy and numb-y sichuan inspired sauce.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Keyword: spicy, tofu
Servings: 2 people


  • 1 box soft tofu cut in cubes
  • 5 cups water to boil tofu and strain water

mapo tofu sauce

  • ½ tablespoon corn oil
  • ½ tablespoon chili oil
  • ½ white onion minced
  • 3-4 garlic cloves roughly chopped
  • 1 tablespoon sake or dry sherry optional
  • 1 cup water
  • tablespoons vegan oyster sauce or regular oyster sauce
  • 1 tablespoon chili oil I recommend a scihuan chili oil
  • ½ tablespoon mushroom bouillon or chicken bouillon
  • ½ tablespoon sugar
  • ½ tablespoon soy sauce
  • 3 tablespoon cornstarch slurry 2 teaspoon corn starch + 1/4 cup water
  • 1 teaspoon sichuan peppercornn oil for mala flavor


  • Cut tofu in cubes. Dice garlic and onion, then set aside.
  • In a large pot, heat up 5 cups water until boiling. Once boiling, add the tofu cubes in the water gently. Boil for 2 minutes (or until you see small bubbles). Strain tofu and set aside. This helps get rid of any unwanted soybean/refrigerated flavor for a cleaner taste.
  • Make the cornstarch slurry by mixing 1/4 cup water with 2 teaspoons corn starch and set aside.
  • In large pot/wok, heat on high heat. Once the pot is hot, add 1/2 tbs corn oil and 1/2 tbs chili oil. Add diced onions and garlic in the pot and saute for 1-2 minutes until garlic is golden.
  • Add 1 tbs sake to the pot and 1 cup of water. Next, add 1.5 tbs vegan oyster sauce (or regular oyster sauce), 1 tbs chili oil, 1/2 tbs mushroom bouillon (or chicken bouillon), 1/2 tbs sugar. Mix together & cook for one minute.
  • Gently add tofu in the pot and gently mix everything together. Add 1/2 tablespoon soy sauce and 3 tbs corn starch slurry (Make sure to give it a stir before adding to the pot). Cook for 1-2 minutes.
  • Finish off with 1 teaspoon sichuan peppercorn oil if you love that mala numbing taste ◡̈ Hope you enjoy this delicious mapo sauce and silky tofu with a bowl of rice!

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