Vegan Ma Po Tofu Recipe

Szechuan cuisine, which originates in south western China, is famous for its bold flavours.  Full of pungent, spicy flavour, with lots of  garlic and chilli.  Mapo doufu or Mapo tofu is a popular dish made from tofu and minced meat in a spicy sauce.  This vegan version loses none of the flavour but uses two types of tofu and shiitake mushrooms, instead of the meat.

Vegan Ma Po Tofu

Serves 2


30g dried shiitake mushrooms
200g extra firm tofu
2 tsp Wing Yip Light Soy Sauce
1 tsp Wing Yip Sesame Oil
1 packet soft tofu
2 tbsp peanut or vegetable oil
1 tsp minced garlic paste
1 jar Wing Yip Spicy Szechuan Sauce
2 spring onions, finely sliced (more to serve)
1 red chilli, finely dice


1. Boil the kettle and soak the shiitake mushrooms in just-boiled water for 20 minutes, or until soft. Once soft, drain them, and put the srained mushroom liquid to one side.

2. Gently crumble the extra firm tofu into a bowl and season with 2 tsp light soy and 1 tsp sesame oil.

3. Dice the soft tofu into 1cm cubes, handling it gently.

4. Heat oil in a wok then add the minced garlic, mushrooms and crumbled extra firm tofu.  Stir well.

5. After a minute, when the garlic has started to colour, add Wing Yip Spicy Szechuan Sauce and continue cooking for 5 minutes. If you prefer your dish to be quite wet, add some of the reserved mushroom liquid at this stage.

6. Add the diced soft tofu and cook for another 2 minutes, allowing the tofu to absorb the sauce.

8. Just before removing from the heat, gently stir in the spring onions.

9. Garnish with more sliced spring onions and the diced red chilli.  Serve with boiled rice.

Recipe c/o Wing Yip

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