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Get ready for some spice with this vegan mapo tofu (麻婆豆腐)! Serve the tofu with jasmine rice and my Chinese smashed cucumber salad for a complete meal.
This vegan mapo tofu recipe is very similar to our ever-popular traditional mapo tofu. The main difference is that instead of ground pork, we’re using finely chopped shiitake mushrooms to add umami to the dish.
This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to...
This Mapo Tofu recipe is a vegan twist on the classic Sichuan dish. It’s made with tender tofu, and meaty shiitake mushrooms simmered in a spicy, umami-packed sauce. All you need is 11 ingredients, plus fluffy white rice for serving!
The secret to making the best tasting mapo tofu is to use the freshest Sichuan peppercorns you can find, plus a high quality Chinese Doubanjiang. To make the best vegan mapo tofu, I used dried shiitake mushrooms and their soaking water for an intense umami.
I love mapo tofu from a small child and my mother always cooked this at home with her self-made red oil doubanjiang (chili bean paste). This is a vegetarian (vegan) version developed from the traditional mapo tofu recipe.
The Best Vegan Mapo Tofu Recipe. Prep 10 mins. Cook 20 mins. Active 30 mins. Total 30 mins. Serves 4 servings. Ingredients. 4 whole dried wood ear mushrooms (about 1/6 ounce) 1/4 ounce dried morel or porcini mushrooms, or a mix. 1 (2-inch) piece of kombu (optional, see notes) 1 1/2 cups boiling water.