Vegan Mapo Tofu

Mapo Tofu is one of the dishes that became known in Japan in the 1970s. It was adapted for the Japanese by Chen Jianmin, a chef from Sichuan Province, and introduced in the popular cooking programme ‘Today’s Cooking’, which quickly spread to ordinary households. It remains a popular home-cooked dish. In this recipe, I made a simple and tasty dish using soymeal mince.

Vegan Mapo Tofu



  • Soy meat 100 g (minced)
  • Ginger, minced 60 g
  • Garlic, minced 30 g
  • 1 or 2 spring onion, chopped
  • 1 piece of tofu
  • Half egg plant if you like



  • Chili bean 30 g
  • Soy sauce: 30 ml
  • Sake 50 g 
  • Sesame oil 6 tbsp
  • Broth 500 cc
  • Potato starch 15g
  1. Heat sesame oil in a pan and fry the chopped ginger and garlic. Be careful not to burn them.
  2. When the ginger and garlic are fragrant, add the chopped spring onions and stir-fry until they become golden brown. If you like eggplant, cut it into cubes the same size as the tofu and add them together with the spring onions.
  3. Add soy sauce, sake, and broth in that order, bringing the mixture to a boil.
  4. Add the soy meat and cook until softened, then add the tofu.
  5. Finally, dissolve 3 tablespoons of potato starch in water and add to the pan to thicken the sauce. Finish with a drizzle of aromatic sesame oil.



Vegan Mapo Tofu

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