Vegan Mapo Tofu (麻婆豆腐)

You’re probably thinking “what the heck? Isn’t mapo tofu made with ground meat?”, to which I will subliminally reply “yes, you are right about that.” What you may find surprising though is that the vegetarian mapo tofu version has slowly been gaining popularity.

How I Prep for Vegan Mapo Tofu

About an hour before I start cooking, I soak the dried shiitake mushrooms, chop all my veggies and have the sauces and spices measured and ready to add to the wok. I will also make some white rice in the rice cooker so everything is ready to be serve at the same time.

Ingredients:

Dried Shiitake Mushrooms Button Mushrooms Silken Tofu Leek Vegetable Oil Garlic Ginger

Directions:

Remove shiitakes from water, chop finely, and add to button mushrooms. Add mushrooms and oil to wok and cook for 8 minutes. Add garlic, ginger, and leeks and cook for 4 minutes. Remove and set aside. Add in sauces and cook 1 minute. Add veggies back in and stir to combine. Add in tofu and stir to coat.

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