Vegetarian Mapo Tofu with Spicy Doubanjiang Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky tofu cubes simmered in a spicy, savory sauce enriched with fermented broad bean paste and aromatics for a vegetarian twist on a classic Sichuan dish. This Chinese recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 250 cal/serving

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Ingredients

14 oz, drained and cut into 1-inch cubes firm tofu
2 tbsp vegetable oil
3, minced garlic cloves
1 tbsp, minced ginger
2, chopped, whites and greens separated scallions
2 tbsp doubanjiang (fermented broad bean paste)
1 tbsp soy sauce
3/4 cup vegetable broth
1/2 tsp, toasted and ground Sichuan peppercorns
1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry
1 tsp sesame oil
for serving, cooked white rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 3 minced garlic cloves, 1 tbsp minced ginger, and the white parts of 2 chopped scallions. Stir-fry for 1 minute until fragrant.
Step 2: Stir in 2 tbsp doubanjiang (fermented broad bean paste) and cook for 30 seconds to release its aroma.
Step 3: Pour in 3/4 cup vegetable broth and 1 tbsp soy sauce, bringing the mixture to a simmer.
Step 4: Gently add 14 oz firm tofu cubes, spooning the sauce over them carefully to avoid breaking. Simmer for 5 minutes to allow flavors to meld.
Step 5: Stir in 1 tbsp cornstarch slurry to thicken the sauce, cooking for another 1-2 minutes until the sauce coats the tofu.
Step 6: Sprinkle 1/2 tsp toasted and ground Sichuan peppercorns and drizzle 1 tsp sesame oil over the dish. Garnish with the green parts of the chopped scallions.
Step 7: Serve hot over steamed white rice.