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    You are in: Home / Recipes / Vegetarian Mapo Tofu Recipe
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    Vegetarian Mapo Tofu

    1/1 Photo of Vegetarian Mapo Tofu

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    InnerHarmonyNutrition's Note:

    Mapo tofu served at Chinese restaurants always contains ground meat, so I came up with this vegan version. The taste is not exactly the same, but it is still a good dish. I suggest serving it with cooked quinoa or brown rice. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog,

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    Units: US | Metric


    1. 1
      Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms.
    2. 2
      In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté.
    3. 3
      Add diced tofu and 1 cup water used for soaking mushrooms.
    4. 4
      Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through.
    5. 5
      In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat.
    6. 6
      Transfer the dish to plates and sprinkle sliced green onions.

    Ratings & Reviews:


    Nutritional Facts for Vegetarian Mapo Tofu

    Serving Size: 1 (191 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 174.3
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 886.2 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 2.4 g
    Sugars 2.7 g
    Protein 11.7 g

    The following items or measurements are not included:

    chili bean paste

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