Vegan MaPo Tofu

This is a really tasty dish - and for those who claim they do not like tofu (even thought it has no taste!), try diced aubergine instead of tofu.


  • 350 g firm (not silken) tofu (get this from a chinese/asian supermarket)
  • 0.50 onion (finely chopped)
  • 8 mushrooms (finely chopped)
  • 1 sheet of fried beancurd (abura-age) (finely chopped)
  • 1 clove of garlic – finely chopped or grated
  • 1 tblsp vegetable oil
  • ginger – grated (enough to fill a teaspoon)
  • seasoning ingredients
  • soy sauce (use kikkoman if possible, 1½ tablespoons)
  • 1 tsp chilli-bean sauce (toban djan)
  • 1/2 cup kombu stock (usually a powder, available from chinese/asian shop. some brands contain lactose – but most don't!)
  • 1 tsp sesame oil
  • 1/2 tsp salt (optional)


  1. cut tofu in 2cm cubes.
  2. place in sieve to allow some drainage (you don’t want it too wet – or completely dry).
  3. mix seasoning ingredients well.
  4. heat oil in a wok and cook the ginger, garlic and onion.
  5. when onions get tender, add tofu and the beancurd and gently stirfry so you don’t break the tofu.
  6. add the seasoning, and stir well. Cook for a while (say, 10-15 mins).
  7. serve hot with (in separate bowls) soup and rice (try a sprinkle of Yukari flavouring on the rice)


This recipe is suitable for vegans.


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