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! 
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


  • 300 g (10oz) silken tofu
  • 1 tablespoon vegetable oil (or rapeseed oil)
  • 2 spring onions, thinly sliced
  • 1 cm (1/2 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


  • 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


Calories: 318kcal