Comments on: Vegetarian Mapo Tofu (Vegan)

By: Samson

Samson — Sat, 28 Oct 2023 14:32:19 +0000

Made this with the egg fried rice recipe from this site, combination was absolutely amazing!

By: Jerry

Jerry — Sat, 09 Sep 2023 00:32:19 +0000

Really benefited from adding peanuts; broke up the soft texture monopoly of the dish and gave it a great earthy counter note. We also subbed mushrooms (neither of us like those) for roasted seaweed; gave a decent umami. Otherwise very solid recipe!

By: Sophie's Mom

Sophie's Mom — Sat, 29 Apr 2023 06:47:51 +0000

I used your recipe to save a not-so-good carry-out Mapo Tofu I got from a restaurant the other day. It did the trick! I won’t bother with getting it to go anymore, if I can make it this good at home. Thank you!

By: Keith

Keith — Mon, 27 Mar 2023 02:08:58 +0000

This was excellent. I made it exactly according to the recipe.

By: Heath

Heath — Tue, 15 Nov 2022 15:51:53 +0000

Wow! This was my first time making mapo tofu and I was surprised by how simple it was. It tasted SO close to what I’ve had in restaurants—and I was missing the black bean sauce, so I suspect that would have gotten it there. Thank you for this recipe! I will definitely be making it again.

By: Stez Stezic

Stez Stezic — Mon, 17 Oct 2022 05:46:20 +0000

The old version is far superior and packs much more of a punch.

By: Carolyn Brodersen

Carolyn Brodersen — Tue, 24 May 2022 17:36:14 +0000

Maggie–I first made a batch of your wonderful Salt & Pepper Tofu, only skipping the spice mixture at the end. Then I added that crispy tofu to the Vegetarian Mapo Tofu–and only let it boil for a short time. Ta-da–slightly crispy and umami-like tofu cubes that have a meat-like texture, complete with a tender skin. Thanks for the inspiration. I adore your blog!

By: Brigitte

Brigitte — Sun, 09 Jan 2022 01:12:14 +0000

Absolutely loved this recipe! So tasty and easy to make. The only thing was that there wasn’t much sauce at the end so I’d probably add a bit more spice mix + water next time.

By: Steph Edwards

Steph Edwards — Sat, 14 Aug 2021 17:46:34 +0000

Really tasty – def be making again and again – though I did add some Chinese cabbage to add some crunch. Might use semi-firm tofu next time as the soft tofu just broke up.

By: Soner Ali

Soner Ali — Thu, 12 Aug 2021 10:27:57 +0000

Recipe was nice but I prefer the original veg.mapo tofu, which you seem to have taken down,can you put the old recipe back up.
Thanks.