Mapo Tofu is among the best-known dishes from Sichuan cuisine. Intensely flavoured with fermented ingredients, spicy hot which you can adjust, along with a curious mouth-tingling sensation from Sichuan peppers. It’s traditionally made with pork or beef but we can easily make it vegan with vegan ‘ground beef’ or mushrooms. It’s easy to make so please make it and tell me what you think!

What other Chinese recipes would you like to see veganized? Let me know in the comments!

This recipe is NOT gluten-free. The fermented ingredients normally contain wheat. I’m not sure that they exist in a gluten-free form…please let me know if you know otherwise.

–VEGAN MAPO TOFU RECIPE–

Full blog post + printable recipe: http://www.marystestkitchen.com/vegan-mapo-tofu-recipe/

–SHOP INGREDIENTS–

Broad Bean Paste (doubanjiang): https://amzn.to/2HrBWSa

Fermented Black Beans (douchi): https://amzn.to/2GQwpmW

Sichuan Peppercorns: https://amzn.to/2EBbpih

Chili Oil: https://amzn.to/2Jyfvvf

Other stuff I love: https://www.amazon.com/shop/marystestkitchen

–LINKS MENTIONED–

Silken Tofu Recipe:

Deep-fried Chinese Eggplant Recipe:

Kung Pao Tofu Recipe:

Tashina Combs (Logical Harmony): https://www.youtube.com/user/logicalharmonydotnet

hot for food cookbook review:

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