Vegan Mushroom Mapo Tofu Stir Fry – A Spicy, Savory & Satisfying Chinese Lunch Dish

Allergens

Soy (from soy sauce and chili bean sauce)

Ingredients

• 200g firm tofu, diced
• 250g shiitake mushrooms, sliced
• 100g bamboo shoots, sliced
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp chili bean sauce (doubanjiang)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 tbsp cornstarch
• 1/2 cup water
• 2 green onions, sliced for garnish
• Cooking oil
• Salt and pepper, to taste

Instructions

1. Prepare all ingredients by dicing the tofu, slicing the mushrooms and bamboo shoots, thinly slicing the onion, mincing the garlic and ginger, and slicing the green onions for garnish.
2. In a small bowl, mix together 1 tbsp cornstarch with 1/2 cup water to create a slurry. Set aside.
3. Heat 2 tbsp of cooking oil in a wok or large pan over medium high heat. Add the diced tofu and fry until golden brown, seasoning with salt and pepper. Remove from the pan and set aside.
4. In the same wok, add another tablespoon of cooking oil. Sauté the onion slices until they start to soften. Then add the ginger and garlic, sautéing for 1 minute until fragrant.
5. Add the sliced shiitake mushrooms and bamboo shoots to the wok, stirring occasionally for about 2 3 minutes.
6. Next, pour in the chili bean sauce (doubanjiang), soy sauce, and sesame oil, stirring well to combine with the other ingredients.
7. Add the cornstarch slurry to thicken the sauce, and continue cooking for 1 minute until the sauce has reached your desired consistency. Taste and adjust seasoning if needed.
8. Gently fold in the cooked tofu pieces, ensuring they are well coated with the sauce. Cook for another 2 minutes, allowing the flavors to meld together.
9. Remove from heat, garnish with sliced green onions, and serve immediately with steamed rice.

Chef’s Insight

The key to this dish is finding the perfect balance between spicy, savory, and umami flavors, while ensuring a satisfying mouthfeel from the tender tofu and mushrooms.

Notes

For a vegan-friendly version, ensure that the chili bean sauce (doubanjiang) used does not contain any animal-derived ingredients.