Comments on: The Best Vegan Mapo Tofu (麻婆豆腐)

By: elena lewis

elena lewis — Fri, 12 Aug 2022 05:56:38 +0000

I loved this recipe so much!

★★★★★

By: Caroline Phelps

Caroline Phelps — Thu, 30 Jun 2022 22:15:51 +0000

In reply to Josh. Thank you so much Josh! :)

By: Josh

Josh — Sun, 26 Jun 2022 18:17:52 +0000

My partner and I made this and it’s by far the best vegan mapo tofu recipe we’ve found. 11/10

★★★★★

By: Caroline Phelps

Caroline Phelps — Mon, 23 Nov 2020 16:19:37 +0000

In reply to Crono.

Hi Crono! Can you find Beyond Beef in Japan? It’s plant based ground beef that I love using as a substitute for the real thing. If not, I would suggest trying TVP (textured vegetable protein – you can probably order some from Amazon) which also has a pretty good texture. 🙂

By: Crono

Crono — Mon, 23 Nov 2020 08:36:40 +0000

I have a particular seething hatred for mushrooms (it’s a texture thing, the flavour is okay), are there any other possible alternatives? (I assume I could substitute in soy meat, but I’d be curious if anyone has any other ideas).

Side note: I live in Japan, so some stuff is easier / harder for me to get my hands on, depending.

By: Caroline Phelps

Caroline Phelps — Mon, 13 Jan 2020 14:52:05 +0000

In reply to John. I hear you John, I felt the same way when I quit eating meat as well. I like this one better than the classic version anyway so that was a win win for me! :)

By: John

John — Mon, 13 Jan 2020 14:42:26 +0000

So so good. I missed this one a lot since I had stopped eating meat. I used a fresh package of shitake , firm tofu and a bunch of scallions instead of the leeks. Really good. Thank you so much for sharing Caroline.

★★★★★

By: Caroline Phelps

Caroline Phelps — Tue, 26 Mar 2019 11:29:04 +0000

In reply to Harriet. Harriet, nothing is nuts when it comes to cooking, it's all about experimenting and having fun in the kitchen! If it's good, that's all that matters :)

By: Harriet

Harriet — Tue, 26 Mar 2019 01:49:30 +0000

I know this sounds nuts, but I improvised the sauce using siracha, ketchup and fermented black beans, and also did not have dried mushrooms to hand so just used white ones chopped fine. I did have all the other ingredients. It was really terrific, and next time I will try to be more faithful to your original recipe!

By: Caroline Phelps

Caroline Phelps — Thu, 13 Dec 2018 16:14:30 +0000

In reply to Sang.

Hi Sang, spicy chili crisp is sold in jars that you can find at your local Asian grocery store. You can also order it on Amazon here – https://www.amazon.com/gp/product/B01MSFYPYQ?ie=UTF8&tag=nyfobl-20&camp=1789&linkCode=xm2&creativeASIN=B01MSFYPYQ
The same goes for gochugaru which can also be purchased on Amazon. This is the one I use – https://www.amazon.com/gp/product/B005G8IDTQ?ie=UTF8&tag=nyfobl-20&camp=1789&linkCode=xm2&creativeASIN=B005G8IDTQ