Once you make this mapo tofu at home you’ll never order it again! Mushrooms make this vegan mapo tofu recipe tastier and healthier than the ground meat version. Plus, they crank the level of umami up to 11!
The Ultimate Vegan Mapo Tofu (麻婆豆腐) Recipe
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. I’ve seen it pop up on lots of menus in NYC and it’s easy to see why – it’s seriously delicious! I’m a mapo tofu super fan – I’ve had it in Taiwan, China, Singapore, Japan and make it at home regularly. It’s also my go to dish whenever we order dinner from our favorite Szechuan spot or eat out in Chinatown. There is something seriously addictive about eating silky tofu cubes coated in a fiery red hot sauce that’s begging to be poured on virgin white rice. It’s like catnip for spicy food lovers!