Mapo Tofu
A spicy, savory tofu braise featuring plant-based mince, Doubanjiang, and aromatic spices.
This bold, comforting braise brings together silky tofu and Beyond Meat-style mince in a rich Doubanjiang-infused broth. It’s a simple yet satisfying dish that balances heat, umami, and the gentle bite of five-spice with creamy tofu.
Inspired by Sichuan-style mapo tofu but adapted with a plant-based twist, this dish is perfect over steamed rice, garnished with scallions and a drizzle of chili oil if you like it hot.
Ingredients
marinating
- 113 g beyond meat mince (or similar plant-based mince)
- 2 tsp Shaoxing wine (or dry sherry)
- 1 tsp light soy sauce
- 0.5 tsp minced ginger
braising
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 3 tbsp Doubanjiang (use 2 tbsp for less salt and spice)
- 2 green onions, chopped
- 396 g firm or medium firm tofu, cut into 1.5 cm cubes
- 240 ml vegetable stock
- 2 tsp chili oil (optional)
- 1 tsp five-spice powder
Instructions
- In a small bowl, combine the mince, Shaoxing wine, soy sauce, and ginger. Mix well and set aside to marinate.
- In another small bowl, dissolve the cornstarch in 1 tablespoon of water. Set aside.
- Heat the oil in a skillet over medium heat. Add the marinated mince and Doubanjiang. Cook, breaking the mince apart with a spatula until it's fully cooked and evenly coated.
- Add the chopped green onions and stir-fry for 1 minute.
- Spread the tofu cubes evenly over the mince. Add chili oil (if using) and five-spice powder.
- Pour in the vegetable stock and bring to a simmer. Cover and cook on medium-low for 8–10 minutes, or until the sauce reduces by half.
- Taste and adjust seasoning — add salt or a teaspoon of sugar to balance the heat if needed.
- Stir the cornstarch mixture again and slowly swirl it into the skillet. Gently stir until the sauce thickens.
- Turn off heat and transfer to a serving bowl. Serve hot with steamed rice.
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