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Vegan Mabo Dofu

Mabo dofu, or mapo tofu as it is better known in the West, is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension of douban and douchi. This vegan version of the dish is especially rich and savory.


Serving for 4:

100g Dry Aftermeats Meat *Mince type

1 tablespoon Oil for cooking
1 clove Garlic *finely chopped
4 Thick Spring Onions *finely chopped
500g Momen Tofu OR medium soft Tofu *cut into small cubes

1 tablespoon Soy Sauce
1 tablespoon Mirin
1 small piece Ginger *grated
1 teaspoon Potato Starch
1 teaspoon Sesame Oil

1 tablespoon Dark Colour Miso
1 tablespoon Soy Sauce *reduce the amount if the stock is salty
1 tablespoon Sugar
2 to 3 teaspoons Toban Djan (Chili Bean Sauce)
2 tablespoons Sake (Rice Wine)
1 cup Stock or your choice *e.g. Vegetable, Shiitake, Kombu (Kelp), etc.
1 teaspoon Sesame Oil
1 tablespoon Potato Starch


  1. Soak Dry Soy Meat in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, or you wish to repeat a few times.

  2. Place the squeezed Soy Meat in a bowl. Combine the Marinade ingredients in a smaller bowl, pour over the Soy Meat, and mix to combine well.

  3. In the smaller bowl that you just used, combine the Sauce ingredients.

  4. Heat Oil and Garlic in a large frying pan over medium heat. When aromatic, add Spring Onions and the marinated Soy Meat, and stir-fry for a few minutes.

  5. Before you add the sauce mixture into the pan, mix it well again. Then pour in the sauce mixture and bring it to boil and stir until the sauce thickens.

  6. Add Tofu, gently mix and combine, and simmer until Tofu is warm.

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