Authentic Mapo Tofu, vegan-ized. It is spicy, numbing, pungent, and umami — easily the most hearty and fulfilling vegan dish I can think of.
Mapo Tofu (麻婆豆腐) is one of my favorite Sichuanese dishes. I first developed this vegan version around three months ago. Since then, I’ve made it over and over again, tweaking slightly each time. Now that I’m really happy with this version that I’ve arrived at, I’m sharing it with you all today. Hope you’ll like it too!
An accompanying bowl of fluffy, freshly steamed rice is a must. Every time I make this dish, I’m always struck with regret. Because I hadn’t made more.