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This Vegan Mapo Tofu recipe is perfect for a hectic and lazy weeknight when you’re too tired to grab the groceries and only left with the ingredients inside your fridge. With just a few ingredients to use and a few steps to follow, you and your family can still enjoy a healthy and satisfying dinner.

Prep Time: 20 mins

Cooking Time: 15 mins

Servings: 2 - 3


  • 1 block of soft tofu

  • 1-2 cups of mushroom

  • 1/2 bell pepper

  • scallion (for garnish)

For the sauce:

  • 3 tbsp vegan oyster sauce

  • 1 tbsp red pepper flake

  • 1 tbsp red pepper powder

  • 3 tbsp vegetable oil

  • 1 tbsp sugar

  • 1 tbsp garlic powder

  • 1 tbsp minced ginger

  • 2 tsp cornstarch (mixed with 2 tbsp water)


  • Set aside the tofu press, and cut all the veggies as needed.

  • In a wok over low heat, add the vegetable oil, red pepper flake, and red pepper powder. Cook for 30 seconds.

  • Turn up the heat to medium and add the pressed and cubed tofu.

  • Bring the mixture up to a simmer, and allow it to bubble for 1 minute.

  • Add the cornstarch to the sauce. Allow the sauce to thicken.

Serve and enjoy! 😋😉


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