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Mapo Tofu with Sesame Rice

This is a vegan version of the classic Sichuan dish. It was our favourite entry in our "Inspired by Chinese New Year" recipe challenge.

  • Serves 4

  • Preparation 10 mins

  • Cooking 25 mins

Mapo Tofu with Sesame Rice
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan


For the mapo tofu
  • 1 tsp salt
  • 400g tofu, cut into cubes
  • 2 tbsp groundnut oil
  • 100g soya mince
  • 2cm piece ginger, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbsp Sichaun chilli bean paste
  • 2 tbsp black bean sauce
  • 1/2 tsp Sichaun peppercorns, ground
  • 1 tsp mirin or rice vinegar
  • 200ml vegetable stock
  • 1 tsp cornflour, mixed with 1 tbsp water
To make the sesame rice
  • 300g long grain white rice
  • 600ml water
  • 1 tbsp sesame seeds, toasted
To serve
  • 3 spring onions, chopped diagonally


  1. Bring a saucepan of water to the boil and add the salt. Add the tofu, turn off the heat and leave for 10 minutes. Drain and set aside.
  2. Heat the groundnut oil in a wok or large frying pan. Add the soya mince and cook for 5 minutes until starting to brown.
  3. Add the ginger and garlic and cook for 3 minutes until soft.
  4. Add the remaining ingredients and cook for 5 minutes.
  5. While the main sauce is cooking, put the rice on to cook. Bring the water to the boil and add the rice. Leave to simmer for 7-10 minutes or until cooked through. When done, drain and stir in the sesame seeds.
  6. Serve the tofu with the rice and chopped spring onions scattered on top.

    Would you like to see your favourite recipe in our collection? Go over to our recipe challenge page and have a go yourself.

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

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