- Serves 2
- Ingredients:
- 30g dried shiitake mushrooms
- 200g extra firm tofu
- 2 tsp Wing Yip Light Soy Sauce
- 1 tsp Wing Yip Sesame Oil
- 1 packet soft tofu
- 2 tbsp peanut or vegetable oil
- 1 tsp minced garlic paste
- 1 jar Wing Yip Spicy Szechuan Sauce
- 2 spring onions (fine sliced)
- 1 red chilli (fine dice)
Vegan Ma Po Tofu recipe
Ingredients
Method
1. Soak the shiitake mushrooms in just-boiled water for 20 minutes, or until soft. Once soft, drain but reserve the mushroom liquid.
2. Gently crumble the extra firm tofu with your hands and season with 2 tsp light soy and 1 tsp sesame oil.
3. Dice the soft tofu into 1cm cubes (handle gently).
4. Heat oil in a wok and quickly add minced garlic, mushrooms and crumbled extra firm tofu.
5. Stir well with a metal spatula.
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.
7. Add the diced soft tofu and cook for further 2 minutes, allowing tofu to absorb sauce.
8. Just before removing from the heat GENTLY stir in onions.
9. Garnish with more sliced spring onions and the diced red chilli and serve with boiled rice.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
