This Vegetarian Mapo Tofu slides right into the meat-free category without a lot of fuss. My previous forays into a vegan version of the Sichuan staple have veered to either extreme — lots of ...

Tasters agreed that it was good — as a spicy tofu dish, not mapo tofu. We missed the vibrant red sauce, the hard-to-replicate fermented bean flavor and the tender bite of the soft tofu.

Like most stir-fries, mapo tofu is a quick-cooking dish, easily suitable for a 5:30 Challenge, except for its relatively long ingredient list.

Stir in tofu and chile-oil mixture. Cook, stirring often, until mixture has thickened slightly, 2 to 4 minutes. Stir in 1/4 cup scallions, soy sauce, sugar, and sesame oil.

I love the versatility of tofu, which can be made or cooked to take on so many textures, from firm and crisp to crumbly and bouncy to silky and smooth as custard. That it absorbs a wide range of ...

This vegan Mapo Tofu takes the classic Sichuan favorite and adds a Japanese touch! Silky tofu meets a rich, flavorful sauce that’s spicy, savory, and oh-so-delicious. Perfect with rice for a ...

Learn how to make mapo tofu at home. The legendary dish from China’s Sichuan province brings the heat and the numb in a meal that's filled with intense flavors. It's surprisingly easy to make with the ...

Return the tofu to the skillet, gently toss to combine, then pour over the seasoning liquid. Reduce the heat to a gentle simmer and cook for 2 to 3 minutes, turning over the tofu midway.

Add the dark soy sauce and 1 teaspoon of ground Sichuan peppercorn to the meat. Mix and let sit in the fridge for 15 to 20 minutes. (For the peppercorns, you’re probably buying them whole.

I eat a lot of plant-based meals, but often the fact that they don’t contain meat is beside the point. So it’s one of my pet peeves when a recipe, restaurant or brand makes a bigger dea… ...