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Vegan Mapo Tofu
Lunch • Singapore
How to Make Vegan Mapo Tofu (Traditional & Healthy Version)
Vegan Mapo Tofu is a beloved dish in Singapore’s vibrant hawker culture, offering a flavourful fusion of Chinese heritage and modern plant-based trends. Traditionally found in kopitiams and Chinese eateries, Mapo Tofu has been adapted for vegans and vegetarians, replacing minced meat with wholesome ingredients like mushrooms and tempeh. In Singapore, this dish is enjoyed for its bold umami, spicy bean paste, and silky tofu—making it a popular lunch choice among health-conscious locals. The vegan version maintains authentic flavours while catering to those seeking nutritious, meat-free meals. Its appeal lies in the balance of fiery chilli, savoury doubanjiang (fermented bean paste), and aromatic local spices, all cooked together to perfection. Singapore’s multicultural food scene thrives on fusion, and Vegan Mapo Tofu is a shining example of how traditional Chinese classics evolve in kopitiam settings. Whether you’re a local or a visitor, this dish embodies the spirit of Singaporean cuisine—innovative, diverse, and always delicious.
Ingredients(for 1 bowl, suitable for lunch at a Singapore kopitiam)
- 300g Silken tofu (tauhu)
- 1 cup, diced Shiitake mushrooms (fresh or dried)
- 100g, crumbled Tempeh (local soybean cake)
- 1 tablespoon Doubanjiang (spicy fermented bean paste) (available at wet markets)
- 1 tablespoon Light soy sauce (Singapore brands preferred)
- 2 teaspoons Chilli oil (optional for extra spice) - optional
- 1 teaspoon, mixed with 2 tbsp water Cornstarch (for thickening)
- 2 cloves, minced Garlic (bawang putih)
- 2 stalks, sliced Spring onions (daun bawang)
- 1 cup Vegetable stock (homemade or low-sodium)
- 1 teaspoon Sesame oil (for aroma)
- 1/4 teaspoon White pepper (for subtle heat)
Instructions
- 1
Prepare ingredients: dice shiitake mushrooms, crumble tempeh, mince garlic, and slice spring onions.
5 minutes
Use fresh mushrooms for maximum umami.
- 2
Heat sesame oil in a wok. Add garlic and spring onions, stir-fry until fragrant.
3 minutes
Avoid burning garlic for a smoother taste.
- 3
Add mushrooms and tempeh, stir-fry until golden and slightly crispy.
5 minutes
Tempeh adds extra protein and texture.
- 4
Stir in doubanjiang, soy sauce, and chilli oil. Cook for 2 minutes until well mixed.
2 minutes
Adjust chilli oil to your spice preference.
Why This Dish is Healthy
This Singaporean Vegan Mapo Tofu is a heart-healthy, low-cholesterol lunch option. It’s high in protein, fibre, and essential nutrients, yet low in saturated fat. Using whole, minimally processed ingredients and reducing oil makes it ideal for weight management and blood sugar control. The recipe is also suitable for diabetics and those looking to eat clean, plant-based meals.
Vegan Mapo Tofu is loaded with plant-based protein from tofu and tempeh, making it a satisfying meat-free meal. The inclusion of shiitake mushrooms boosts fibre and minerals like selenium, while garlic offers antioxidants. Using vegetable stock and minimal oil lowers saturated fat. This dish is naturally cholesterol-free and rich in vitamins B, C, and E. Cornstarch thickens without adding excessive calories, and spring onions provide vitamin K and folate.
Pro Tips
- 💡Tip 1: Use locally made tofu for best texture and flavour.
- 💡Tip 2: Adjust doubanjiang and chilli oil to your spice tolerance.
- 💡Tip 3: Serve with steamed brown rice for extra fibre and nutrition.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to preserve tofu texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
