Vegetarian Mapo Tofu

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

| Course Type: Main Courses

(1 review)

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Recipe Review

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!

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