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Plant-Based Mapo Tofu


Special Diet

Dairy-Free, Vegan, Vegetarian


Main Course

Main Ingredient



Quick & Easy, Restaurant Favorites, Entertaining


  • 3 tbsp San-J Umami Tamari Splash, plus more for serving
  • 1 1/2 tsp cornstarch
  • 1 tbsp olive oil
  • 8 oz plant-based burger ground
  • 4 oz shiitake mushrooms, stemmed and thinly sliced
  • 2 tsp spicy bean sauce
  • 1 (1/2-inch) knob ginger, minced
  • 1 tsp ground Szechuan peppercorn
  • 1 (16-oz) block firm tofu, cut into 1-inch cubes
  • 2 green onions, thinly sliced, for garnish


  • Whisk San-J Umami Tamari Splash and cornstarch together in small bowl. Set aside.
  • Heat oil in large straight-sided skillet or wok over medium-high heat. Add burger ground and cook, breaking up into small crumbles with a wooden spoon until fully cooked, about 5 minutes. Stir in mushrooms, spicy bean sauce, ginger and peppercorn and cook until fragrant, about 30 seconds.
  • Stir in 3/4 cup water and San-J Umami Tamari Splash mixture, and cook, stirring frequently, until sauce thickens, about 1 minute. Add tofu, and stir to coat.
  • Garnish with green onions. Drizzle with San-J Umami Tamari Splash and serve.
Tip: Spicy bean sauce, also known as doubanjiang, douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savory Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour.
Tip: Szechuan peppercorn, also known as huājiāo (花椒), are the reddish-pink berries of the prickly-ash tree, with small, dark seeds and a bright, citrus-y aroma that can be added to any dish!

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