One of my favorite Chinese dishes to eat is vegan Mapo Tofu. I love the tongue-numbing features of the Szechuan peppercorns, the depth of chili flavors in the sauce, and the texture of the tofu that perfectly absorbs the sultry sauce. There are only a few restaurants I have been to that do a vegan Mapo Tofu excellently. I have been disappointed with most so I set out to make one of my favorite Chinese dishes from the Szechuan province. You can make this as mild or as spicy as you prefer! I hope you enjoy making my vegan Mapo Tofu recipe.
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Hungry for more? Check out my Asian Tofu Recipe : Perfect for a Tasty Stirfry!
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The sauce is killer here, thank you for posting this awesome recipe!
You are very welcome! Glad you enjoyed it!
I cannot say enough about this recipe! I am by no means a cook, which is frustrating, because I don’t eat meat, and my husband does. I saw this recipe posted on FB, and decided to try it out.
I made two rookie mistakes (both of which were completely my fault), and added too much corn starch, which made it a bit sticky. I also put it over rice noodles, which I didn’t soak first, so they were sticky as well. Next time I will probably use more stock and slightly less corn starch.
Back to the recipe, though, I can’t believe how delicious and comforting it was! My husband said it ate like a hearty meat dish, and he found it to be absolutely delicious. Suffice it to say that I will definitely be checking out more of these tofu recipes!
Hi Andrea, thank you so much for your thoughtful comment here! I am so glad you enjoyed the recipe! I haven’t tried these over rice noodles before, but that’s a great idea!
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