This vegetarian take on Mapo Tofu combines the sweetness of Korean gochujang with the fermented depth of Lao Gan Ma Spicy Fermented Soybean Oil Chilli and the distinctive numbing heat of Sichuan peppercorns. The result is a hearty, flavour-packed dish that’s quick enough for a weeknight dinner but impressive enough for guests.
Why this recipe works
- Ready in 35 minutes
- High in plant protein
- Packed with umami
- Easily adjusted for heat preference
- Perfect served over steamed rice, or with Garlic pak choi, or Stir-fried Chinese greens
Vegetarian Gochujang & Fermented Soybean Mapo Tofu
A rich, spicy and deeply savoury fusion of Korean and Sichuan flavours. Silky tofu and mushrooms simmer in a glossy sauce made with gochujang, fermented soybean chilli oil and aromatic Sichuan peppercorns. Comfort food with a serious umami kick.
Main Ingredients
- 400 g firm tofu (cut into 2cm cubes)
- 150 g shiitake mushrooms (sliced)
- 150 g okra (optional) (sliced)
- 1 medium onion (finely diced)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 2 spring onions (sliced)
Sauce
- 1 tbsp gochujang
- 1 tbsp Lao Gan Ma Spicy Fermented Soybean Oil Chilli (or chilli crispy oil)
- 1 tbsp light soy sauce
- 1 tsp sugar
- ½-1 tsp gochugaru (or simple chili flakes)
- 1 tsp Sichuan peppercorns
Liquid
- 250 ml vegetable stock
Thickener
- 1 tbsp cornflour
- 2 tbsp cold water
To Finish
- 1 tsp toasted sesame oil
- Extra spring onions for garnish
- Steamed jasmine rice (to serve)
Step 1: Prepare the Tofu
- Drain the tofu and cut into roughly 2cm cubes.
- For the best texture, gently simmer the tofu in lightly salted water for 2 minutes. Drain carefully and set aside.
Step 2: Prepare the Sichuan Pepper
- Heat a dry frying pan over medium heat.
- Toast the Sichuan peppercorns for 1 minute until fragrant.
- Grind using a pestle and mortar.
- Reserve half for cooking and half for serving.
Step 3: Mix the Sauce
- In a small bowl combine:
- Gochujang
- Lao Gan Ma Spicy Fermented Soybean Oil Chilli
- Soy sauce
- Sugar
- Gochugaru
- Mix until smooth.
Step 4: Cook the Aromatics
- Heat 1 tablespoon of neutral oil in a wok or large frying pan.
- Add the onion and cook for 3-4 minutes until softened.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
Step 5: Build the Flavour Base
- Add the sauce mixture and cook for 1 minute, stirring constantly.
- Allow the gochujang and fermented soybean chilli oil to bloom and become aromatic.
Step 6: Cook the Mushrooms
- Add the shiitake mushrooms.
- Cook for 5 minutes until softened and lightly browned.
Step 7: Simmer
- Pour in the vegetable stock and bring to a gentle simmer.
- Add half of the ground Sichuan pepper.
- Cook for 2 minutes.
Step 8: Add the Tofu
- Gently add the tofu cubes.
- Carefully stir through the sauce.
- Simmer for 5-7 minutes, allowing the tofu to absorb the flavours.
Step 9: Thicken the Sauce
- Mix the cornflour and cold water together.
- Slowly pour into the pan while stirring gently.
- Cook for 1-2 minutes until the sauce becomes glossy and coats the tofu.
Step 10: Finish and Serve
- Stir through the sesame oil and half of the spring onions.
- Serve over steamed jasmine rice.
- Top with the remaining spring onions and the remaining ground Sichuan pepper.
Variations & substitutions
- For More Heat: Add1 finely sliced bird’s eye chilli or nn extra spoonful of Lao Gan Ma
- For More Umami: Add 1 tsp mushroom seasoning powder or a splash of dark soy sauce
- For Extra Protein: Add150g shelled edamame beans during the simmering stage.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened too much.
This is not suitable for freezing as the tofu texture will change significantly.