Ask any Chinese food lover what the best dish is and we guarantee they’ll almost always say Mapo. So the bar was really high when we set out create our own meatless version of this beloved Sichuan classic. We won’t even bother trying a humblebrag: We nailed it. We wok up our nutty organic tofu with organic ingredients like aged miso and shiitake mushrooms, and then mix it all up with a fiery chili oil spiked with Sichuan peppercorns. Intensely, tongue-tinglingly delicious.
WAYS TO ENJOY
Heat for a couple of minutes in a pan and then serve over rice or noodles
Add some dry-fried green beans or smashed cucumber salad on the side
Make it super-savory by adding garlic-sauteed eggplant