Vegetarian Mapo Tofu with Mushrooms and Chili Crisp

Why You’ll Love This Recipe

• A true weeknight win: 30 minutes, pantry-friendly, and deeply savory.
• Silky tofu in a glossy, spicy-scented sauce that tingles with Sichuan pepper.
• Minced mushrooms add meaty texture while keeping it vegetarian.
• Perfect over hot rice with scallions and a spoon of chili crisp.

Grocery List

• Produce: Soft tofu, mushrooms (cremini or shiitake), scallions, garlic, ginger
• Dairy: None
• Pantry: Jasmine rice, Pixian doubanjiang, fermented black beans (douchi, optional), Sichuan peppercorns, vegetable broth, light soy sauce, dark soy sauce (optional), Shaoxing wine or dry sherry, sugar, cornstarch, neutral oil, toasted sesame oil, chili crisp, salt

Full Ingredients

For the Rice

• 1 1/2 cups jasmine rice
• 2 1/4 cups water
• Pinch of salt (optional)

For the Mapo Tofu

• 14 oz (400 g) soft or medium-soft tofu, cut into 1-inch cubes
• 2 tbsp neutral oil (such as canola, grapeseed, or peanut)
• 8 oz (225 g) cremini or shiitake mushrooms, finely minced
• 4 scallions, whites and greens separated and thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp Sichuan peppercorns, toasted and ground (plus a pinch more to finish)
• 2 tbsp Pixian doubanjiang (fermented broad bean chili paste)
• 2 tsp fermented black beans (douchi), rinsed and roughly chopped (optional but recommended)
• 1 tbsp Shaoxing wine or dry sherry
• 1 cup low-sodium vegetable broth
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce (optional, for color)
• 1 tsp sugar
• 1 tsp toasted sesame oil (optional, for finish)
• Salt, as needed for blanching and final seasoning

Slurry

• 2 tsp cornstarch
• 2 tbsp cold water

To Serve

• Hot cooked jasmine rice
• Chili crisp
• Extra ground Sichuan pepper, to taste

Step-by-Step Instructions

Step 1: Cook the rice

Rinse 1 1/2 cups jasmine rice under cold water until the water runs mostly clear. Combine with 2 1/4 cups water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 12 minutes. Turn off the heat and let the rice stand, covered, for 10 minutes to steam and fluff. Alternatively, cook in a rice cooker.

Step 2: Prep and blanch the tofu

Cut tofu into 1-inch cubes. Bring a medium pot of water to a bare simmer (around 190°F/88°C) and salt it lightly. Gently slide in the tofu and simmer for 1 minute to firm the surface. Drain carefully and set aside. Blanching helps the tofu hold its shape and gives it a delicate, custardy bite.

Step 3: Toast the Sichuan pepper and make the slurry

In a dry skillet over medium heat, toast 1 teaspoon Sichuan peppercorns until fragrant, 60–90 seconds. Let cool briefly, then grind to a coarse powder with a mortar and pestle or spice grinder. In a small bowl, stir together 2 teaspoons cornstarch and 2 tablespoons cold water; set aside.

Step 4: Brown the mushrooms

Heat 2 tablespoons neutral oil in a wide skillet or wok over medium-high heat until shimmering. Add the minced mushrooms and cook, stirring occasionally, until their moisture evaporates and they take on browned edges, about 5–6 minutes. Add the scallion whites and cook 1 minute more until softened.

Step 5: Bloom the doubanjiang and aromatics

Push the mushrooms to one side of the pan to create a hot spot. Add the doubanjiang (2 tablespoons) and the chopped douchi (2 teaspoons, if using) to the oil and fry, stirring, until the paste turns brick-red and smells toasty, 45–60 seconds. Stir in the garlic and ginger and cook 30 seconds more. Splash in the Shaoxing wine and let it sizzle for 15–20 seconds to deglaze.

Step 6: Build the sauce and simmer the tofu

Pour in the vegetable broth, light soy sauce, dark soy sauce (if using), and sugar. Bring to a lively simmer for 2 minutes. Gently slide in the blanched tofu and simmer over medium heat for 2–3 minutes so the tofu absorbs flavor. Stir the cornstarch slurry, then drizzle it in while gently stirring the sauce around the tofu. Simmer 1–2 minutes until the sauce turns glossy and lightly coats the cubes. Adjust consistency with a splash more broth if too thick, or a little more slurry if too thin.

Step 7: Finish and serve

Sprinkle in about half of the ground Sichuan pepper and taste; add more to your liking. Drizzle with toasted sesame oil if using. Spoon the vegetarian mapo tofu over hot rice. Top with scallion greens and a spoonful of chili crisp. Serve immediately while steamy and aromatic.

Pro Tips

• Use Pixian doubanjiang for the most authentic depth and red oil bloom; brands vary in saltiness, so season at the end.
• Blanching tofu briefly in salted, barely simmering water helps it stay silky yet sturdy.
• Minced mushrooms should be fine, pea-sized crumbles to mimic the texture of ground meat.
• Toast and grind Sichuan peppercorns fresh; add most of it at the end to preserve citrusy, tingling aroma.
• Gently shake or push the tofu with a spatula rather than stirring vigorously to keep the cubes intact.

Variations

• Extra-veg: Stir in a few handfuls of baby spinach or blanched bok choy during the last minute of simmering.
• Noodle swap: Serve the saucy tofu over chewy wheat noodles instead of rice for a spicy, slurpable bowl.
• Different tofu: For a custard-like texture, use silken tofu; handle extra gently and thicken the sauce a touch more.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with a splash of water or broth until simmering. The sauce may thicken in the fridge; loosen as needed. The dish is best fresh, but you can brown the mushrooms and bloom the doubanjiang in advance (up to 2 days) and store; add broth and tofu just before serving. Freezing is not recommended as tofu can become spongy.

Nutrition (per serving)

Approximate values, including 1 cup cooked rice and 2 teaspoons chili crisp per serving: 520 calories; 68 g carbohydrates; 17 g protein; 20 g fat; 4 g fiber; 1050 mg sodium. Values will vary based on brands and toppings.