Mapo Tofu, Fasting-Style (Mushroom Mala Tofu)

Other Fast With Oil Published June 11, 2026

Mapo tofu is Sichuan cooking at full volume: numbing, spicy, savory, and slick with chili oil, with cubes of soft tofu set against a punchy sauce of fermented broad-bean paste and the famous tingle of Sichuan pepper — ma (numbing) and la (spicy). The classic uses pork, but finely chopped mushrooms stand in perfectly, soaking up the doubanjiang and adding their own dark umami. This is bold, addictive, protein-rich food that proves a fast day can still hit hard.

The mala backbone — doubanjiang, fermented black beans, Sichuan pepper, chili — is what makes this dish, and on oil days a chili oil finish takes it over the top. For strict no-oil days, drop the oil and chili oil, sweat the aromatics in broth, and lean on the doubanjiang and a slurry to build body; it stays intense and warming.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 30 minutes

INGREDIENTS

- 1 block (400g) soft or medium-firm tofu, cut into 2cm cubes
- 200g (about 2.5 cups) mushrooms, very finely chopped
- 2 tablespoons vegetable oil (omit for strict days)
- 2 tablespoons doubanjiang (Sichuan fermented broad-bean chili paste)
- 1 tablespoon fermented black beans, rinsed and chopped (optional)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 teaspoon chili flakes or chili powder (to taste)
- 1.5 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 3 tablespoons water
- 3 scallions, sliced
- 1 teaspoon chili oil, to finish (omit for strict days)
- Steamed rice, to serve

METHOD

1. Bring a small pot of lightly salted water to a gentle simmer, slip in the tofu cubes, and let them sit off the heat while you cook. This firms them so they hold together in the sauce.

2. If using oil: heat oil in a wok or skillet over medium-high heat. Add the chopped mushrooms and cook hard until browned and dry, 6-8 minutes. (For strict days: dry-sear the mushrooms in a hot nonstick pan until browned, then proceed using broth in place of oil.)

3. Push the mushrooms aside and add the doubanjiang, black beans, garlic, and ginger. Stir for 1-2 minutes until the paste is fragrant and the oil (or pan) turns red.

4. Add the ground Sichuan pepper and chili flakes, then pour in the broth and soy sauce. Bring to a simmer.

5. Drain the tofu and gently slide it into the sauce. Simmer 3-4 minutes, nudging rather than stirring so the cubes stay intact.

6. Stir the cornstarch slurry and pour it in; simmer until the sauce turns glossy and thick, about 1 minute. Scatter scallions over the top and drizzle with chili oil. Serve over steamed rice.

NOTES

- Doubanjiang (Pixian if you can find it) is essential and quite salty — go easy on extra soy sauce until you taste.
- For strict no-oil days, omit the oil and chili oil; the doubanjiang and slurry still give a rich, clinging sauce.
- Sichuan peppercorns provide the signature numbing tingle; don't skip them if you want the real effect.
- For even more protein, fold in a handful of cooked edamame or extra crumbled firm tofu with the mushrooms.