Vegan Mapo Tofu

Vegan Mapo Tofu

Instead of ground meat, use shiitake mushrooms for a meal that is both hearty and filling. Add soy sauce to make a well-seasoned vegan mapo tofu.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

roughly chopped shiitake mushrooms

 approx. 14
(200 g / 7.1 oz.)

Kikkoman Soy Sauce

1 & 1/3 Tbsp

diced firm tofu

2 blocks
(600 g / 21.2 oz.)


minced ginger

2 knobs (20 g / 0.7 oz.)

minced garlic 

2 cloves (20 g / 0.7 oz.)

chopped negi/Japanese long onion

2/3 stalks (60 g / 2.1 oz.)

sesame oil

2 Tbsp

doubanjiang/chili bean paste

2 tsp

gochujang/red pepper paste

2 tsp

tian mian jiang/sweet fermented paste

2 tsp

dashi/kombu broth

200 ml (6.7 fl. oz.)

potato starch/katakuriko (or cornstarch) 

1 tsp
(dissolved in 3 times the amount of water*)

  1. The dissolved potato starch will separate easily, so mix it again just before adding it in with the other ingredients.


  1. 1

    Put the shiitake mushrooms in a bowl, then add the soy sauce (1 & 1/3 Tbsp) and massage it thoroughly into the mushrooms.

  2. 2

    After putting the firm tofu onto a tray, add the soy sauce (2 Tbsp), then leave the ingredients for 5 minutes so the soy sauce soaks in..

  3. 3

    Pour the sesame oil into a frying pan and heat over high-medium heat, then add in and cook the ginger, garlic, negi/Japanese long onion, and doubanjiang.

  4. 4

    Add the gochujang and tian mian jiang into the pan and stir with the other ingredients. Then, add in the parts from Steps 1 and 2, the dashi, rayu and Kikkoman Soy Sauce and simmer for 2 to 3 minutes.

  5. 5

    Finally, add in the liquid potato starch mixture to thicken. Serve in a dish garnished with aonegi/green spring onion.

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

  • Recipe Izumi Shoji
  • Styling Yuki Murakami
  • Photo Akira Maeda
  • Production Fumiko Ohashi

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