Vegetarian Mapo Tofu

Page: cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu

| Course Type: Main Courses

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This was a very tasty take on Mapo Tofu. I strayed from the recipe in that I added ground pork (1/4 pound) and a mixture of ground Sichuan pepper corn and red pepper flakes. I also used dried mushrooms as well as the stems to make my broth, adding the rehydrated mushrooms back into the dish. Came out great!

(edited 23rd August 2016) (0) comment (0) useful  

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