Vegan Japanese-Style Mapo Tofu (GF)

Vegan Japanese-Style Mapo Tofu (GF)

This Vegan Japanese-Style Mapo Tofu is intensely savoury, comforting and warming, and super easy to make! 

Vegan Japanese-Style Mapo Tofu (GF)

This is an adapted version of a Chinese dish originating from China’s Sichuan province, which consists of mincemeat and soft tofu cooked in a very spicy chilli sauce with fermented black beans.

The dish is also very popular in Japan, where it has been adapted by the use of Japanese ingredients.

The Japanese version tastes quite different from the authentic Szechuan one, especially because it’s much less spicy.

Vegan Japanese-Style Mapo Tofu (GF)

I decided to make this dish a little healthier by omitting the mincemeat, and adding a little miso. The miso gives the dish an enormously satisfying salty, deeply savoury flavour. 

Miso isn’t usually added to Japanese-Style Mapo Tofu, but I think it gives a nice addition of extra Japanese-y flavour. This dish tastes best when you use soft, silken tofu.

Vegan Japanese-Style Mapo Tofu (GF)

This Mapo Tofu is perfect comfort food for a lazy evening and really quick and easy to make! It’s best served piping hot over a bed of sticky rice. Leftovers reheat well, but unfortunately aren’t freezer-friendly. 

Vegan Japanese-Style Mapo Tofu (GF)

If you’re looking for more tofu inspiration, you might like this: 

If you’re looking for more easy, healthy and comforting meals, check out this Miso Brown Rice Soup

Vegan Japanese-Style Mapo Tofu (GF)

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Japanese-Style Mapo Tofu (GF)
Print
Vegan Japanese-Style Mapo Tofu (GF)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This Vegan Japanese-Style Mapo Tofu is intensely savoury, comforting and warming, and super easy to make! 

Course: Main Course
Servings: 2
Ingredients
  • 300 g (10oz) soft, silky tofu
  • 1 tablespoon vegetable oil (or rapeseed oil)
  • 3 spring onions, thinly sliced
  • 1 cm fresh ginger, minced
  • 1 clove of garlic, minced
  • 1 teaspoon sesame seeds
  • 1 cube vegetable stock (ensure gluten-free if necessary)
  • 1 teaspoon miso (ensure gluten-free if necessary)
  • 1 tablespoon mirin (or sub 1 teaspoon any other sweetener)
  • 1 tablespoon soy sauce (or tamari if gluten-free)
  • 1 tablespoon sesame oil
  • Salt + pepper, to taste
  • Chilli oil as little or as much as you want
  • 1 tablespoon cornstarch
To serve
  • Rice
Instructions
  1. Drain tofu, pat dry with a paper towel and cut into small cubes
  2. Heat oil in pan and add spring onions, garlic, ginger and sesame seeds
  3. Fry until they’re nicely browned
  4. Add tofu with enough water to roughly cover, along with stock cube, miso, mirin, soy sauce, sesame oil and salt + pepper

  5. Bring to the boil then simmer on a low heat for around 5 minutes
  6. Mix cornstarch in a separate bowl with a splash of cold water, then add to pan and mix well. Leave to simmer for another couple of minutes until sauce becomes nicely thickened
  7. Best served piping hot over a bed of sticky rice
  8. Keeps covered in the fridge for up to a couple of days - heat up leftovers in a pan on the hob

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