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Mapo tofu with mushroom

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Loaded with tasty mushrooms, this mapo tofu dish makes for a delicious and easy meat-free meal. Spice up your week and give this dish a go.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Mapo tofu with mushroom


  • 1 tbs cornflour
  • 1 1/2 cups (375ml) vegetable stock
  • 2 tsp sesame oil
  • 500g firm tofu, chopped
  • 5cm-piece ginger, cut into matchsticks
  • 2 garlic cloves, crushed
  • 1 tsp Chinese five spice
  • 1 tsp dried chilli flakes
  • 2 x 300g pkts Coles Mushroom Mince
  • 2 spring onions, sliced
  • 1/4 cup (80g) chilli bean sauce
  • Toasted sesame seeds, to serve
  • Sliced spring onion, extra, to serve
  • Steamed jasmine rice, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the cornflour in a small bowl. Gradually stir in the stock until combined.
  2. Step 2

    Heat half the oil in a wok over high heat. Add the tofu and stir-fry until browned. Transfer to a plate.
  3. Step 3

    Heat the remaining oil in the wok, Add the ginger, garlic, five spice and chilli flakes and stir-fry for 30 secs. Add the mushroom and stir-fry for 5 mins or until liquid reduces. Add the spring onion, chilli bean sauce and cornflour mixture. Stir-fry until the mixture thickens. Return tofu and toss to combine.
  4. Step 4

    Divide the mushroom mixture among serving bowls. Top with the sesame seeds and extra spring onion. Serve with rice.