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Vegan Ma Po Tofu

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


30g dried shiitake mushrooms

200g extra firm tofu

2 tsp Wing Yip Light Soy Sauce

1 tsp Wing Yip Sesame Oil

2 tbsp peanut or vegetable oil

1 tsp minced garlic paste

1 jar Wing Yip Spicy Szechuan Sauce

1 packet soft tofu

2 spring onions (fine sliced)

1 red chilli (fine dice)

Cooking Method

Step 1

Soak the shiitake mushrooms in just-boiled water for 20 minutes, or until soft. Once soft, drain but reserve the mushroom liquid.

Step 2

With your hands, gently crumble the extra firm tofu and season with 2 tsp light soy and 1 tsp sesame oil.

Step 3

Dice the soft tofu into 1cm cubes (handle gently).

Step 4

Heat the peanut or vegetabl oil in a wok and quickly add minced garlic, mushrooms and crumbled extra firm tofu.

Step 5

Stir well with a metal spatula.

Step 6

After 1 minute, when the garlic has started to colour add Wing Yip Spicy Szechuan Sauce and continue cooking for 5 minutes. If you prefer your dish to be quite wet, add some of the reserved mushroom liquid at this stage.

Step 7

Add the diced soft tofu and cook for further 2 minutes, allowing tofu to absorb sauce.

Step 8

Just before removing from the heat GENTLY stir in onions.

Step 9

Garnish with more sliced spring onions and the diced red chilli.

Step 10

Serve with boiled rice.

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