Vegetarian Ma Po Tofu Vegetarian Ma Po Tofu

Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: James Tse

This Chinese classic gets a wholesome makeover by replacing the meat with loads of fresh vegetables. Korean hot pepper paste isn't traditionally found in ma po tofu, but it adds a nice kick. Look for it in the Asian section of your grocery store, or substitute with one teaspoon of sriracha.

  • Prep time 20 minutes
  • Total time 25 minutes
  • Portion size 4 servings



In saucepan, cook rice according to package instructions.

Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrot, three-quarters of the green onions and the ginger until carrot is beginning to soften, about 4 minutes. Add green beans and mushrooms; stir-fry until green beans are beginning to soften, about 3 minutes. Stir in black bean garlic sauce and hot pepper paste; cook, stirring, until fragrant, about 1 minute.

Whisk cornstarch with 1 cup water; stir into vegetable mixture. Bring to boil; boil, stirring, until thickened, about 1 minute. Reduce heat to medium. Add tofu; cook, stirring gently, until tofu is coated and warmed through, about 3 minutes. If necessary, add water, 1 tbsp at a time, to reach desired consistency.

Divide rice among serving bowls; top with ma po tofu. Sprinkle with remaining green onions.

Tip from The Test Kitchen: Use medium-firm tofu in stir-fries. It has a delicate texture yet doesn't fall apart as easily as soft tofu.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 226 mg
  • Sugars 6 g
  • Protein 26 g
  • Calories 370.0
  • Total fat 15 g
  • Potassium 470 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 52 g


  • Iron 25.0
  • Folate 27.0
  • Calcium 18.0
  • Vitamin A 114.0
  • Vitamin C 8.0
Share X
Vegetarian Recipes

Vegetarian Ma Po Tofu