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    Recipes » Recipes » Lunch & Dinner

    Vegan Japanese-Style Mapo Tofu (GF)

    Last updated - July 15, 2021; Published - October 28, 2016 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe

    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.

    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.

    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:

    • Tofu Satay Curry
    • Tofu Satay
    • Peanut Tofu Stir Fry
    • Tofu Pad Thai
    • Vegan Bibimbap

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

    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)

    Vegan Japanese-Style Mapo Tofu (GF)

    This Vegan Japanese-Style Mapo Tofu is intensely savoury, comforting and warming, and super easy to make! 
    4.25 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese, Japanese
    Keyword: japanese mapo tofu, vegan mapo tofu, vegan tofu dish
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories: 318kcal
    Author: Rhian Williams

    Ingredients

    • 300 g (10oz) silken tofu
    • 1 tablespoon vegetable oil (or rapeseed oil)
    • 2 spring onions, thinly sliced
    • 1 cm (½ inch) fresh ginger, peeled and minced
    • 1 clove of garlic, minced
    • 1 teaspoon sesame seeds
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • 1 teaspoon miso (ensure gluten-free if necessary)
    • 1 tablespoon tamari (or soy sauce if not gluten-free)
    • 1 tablespoon sesame oil
    • Salt + pepper, to taste
    • Chilli oil as little or as much as you want
    • 1 tablespoon cornflour (cornstarch)

    To serve:

    • Cooked brown or white rice

    Instructions

    • Drain tofu, pat dry with a paper towel and cut into small cubes
    • Heat oil in pan and add spring onions, garlic, ginger and sesame seeds
    • Fry until they’re nicely browned
    • Add tofu with enough water to roughly cover, along with stock cube, miso, tamari, sesame oil and salt + pepper
    • Bring to the boil then simmer on a low heat for around 5 minutes
    • 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
    • Best served piping hot over a bed of sticky rice
    • Keeps covered in the fridge for up to a couple of days - heat up leftovers in a pan on the hob
    Nutrition Facts
    Vegan Japanese-Style Mapo Tofu (GF)
    Amount Per Serving
    Calories 318
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Sarah

      April 30, 2018 at 3:32 pm

      5 stars
      I've just had my wisdom teeth out so can't have anything too solid - this looks like a good option thank you!

      Reply
      • Rhian Williams

        April 30, 2018 at 3:41 pm

        Thank you!

    2. Ray

      July 20, 2018 at 10:19 pm

      5 stars
      I made this today! Super tasty and so easy 🙂 definitely going to make this again. Thankyou!

      Reply
      • Rhian Williams

        July 20, 2018 at 10:36 pm

        Aw amazing, thank you so much!

    3. P

      June 22, 2019 at 3:14 pm

      No idea why the recipe calls for silken tofu - just turns into soup. The photo definitely shows firm tofu

      Reply
      • Rhian Williams

        June 23, 2019 at 2:09 pm

        I'm sorry to hear that - I used silken tofu in the photo but the amount of water in it can really vary between brands. You can use firm tofu if you prefer.

    4. Bre

      May 02, 2020 at 5:33 am

      5 stars
      This. Was. Perfect. 🙂 thank you OP 🥰

      Reply
      • Rhian Williams

        May 02, 2020 at 1:25 pm

        Thank you so much!!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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