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Shannon Martinez's mapo tofu

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Bring fiery flavour to the table with this meat-free meal from Shannon Martinez. Shannon's mapo tofu is loaded with great-tasting traditional Asian flavours.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes


  • 500g medium-firm tofu, cut into 2cm cubes
  • 1/4 cup (60ml) vegetable oil
  • 200g The Alternative Meat Co. Plant Based Mince or soaked textured vegetable protein
  • 30g ginger, peeled, very thinly sliced
  • 4 garlic cloves (about 20g), minced
  • 3 spring onions, sliced, green and white parts separated
  • 25g black fungus or dried mushrooms, soaked, sliced
  • 2 tbs doubanjiang (spicy fermented broad bean paste)
  • 1 tbs douchi (fermented black bean paste)
  • 2 tbs shaoxing wine (Chinese cooking wine)
  • 600ml vegan chicken or vegetable stock
  • 2 tbs light soy sauce
  • 1 tbs corn flour
  • 1 handful coriander, chopped
  • 1/4 cup (60ml) Sichuan chilli oil
  • Steamed 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 tofu in a bowl with a pinch of salt and carefully cover with boiling water. Allow to stand.
  2. Step 2

    Meanwhile, heat the vegetable oil in a wok or large frying pan over high heat. Add the plant-based mince or textured vegetable protein. Cook, breaking up any lumps with a spoon, over medium-high heat for 2-3 mins or until slightly golden. Add the ginger, garlic and white part of the spring onion. Stir-fry for about 1 min or until the ginger and garlic begin to turn slightly golden. Add the black fungus or dried mushrooms. Toss to combine. Add the doubanjiang and douchi and stir-fry for 30 secs, making sure everything is evenly coated, then deglaze with the shaoxing wine.
  3. Step 3

    Add the stock and soy sauce and bring to the boil. Once boiling, turn heat down to a simmer. Drain the tofu, then very carefully slide it into the wok or pan. Gently stir to combine. Allow to simmer over low heat for 10 mins.
  4. Step 4

    Combine the corn flour with 4 tbs water in a small bowl. Add the cornflour mixture to the wok or pan and stir to combine. Cook over low heat until the sauce thickens slightly. Add the coriander and Sichuan oil. Stir to combine.
  5. Step 5

    Divide among serving bowls and garnish with the green part of the spring onion. Serve with steamed rice.