Mapo Tofu

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Bowls, Main Course
Cuisine Asian
Servings 4 Servings


  • Stove


  • 8 oz mushrooms chopped
  • 3 cloves garlic minced
  • 1 cup water
  • 3 tbsp tomato paste
  • 1 tbsp ginger fresh, grated
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp rice wine vinegar
  • 1 tsp agave nectar
  • 1/2 tbsp sriracha NO SODIUM BENZOATE
  • 12.3 oz silken tofu firm, cubed
  • 1 cup peas fresh or frozen


  • Add the mushrooms and garlic to a large saucepan and dry saute over medium heat until the mushrooms cook down; about 7 to 10 minutes.
  • Stir in the water, tomato paste, ginger, soy sauce, red wine vinegar, agave nectar and sriracha. Bring the pot to almost boiling; then add in the tofu and peas.
  • Reduce the heat to medium low heat and cook until the veggies are tender, about 10 minutes. Enjoy!


Serves well over long grained brown rice.

My Notes

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