Mapo Tofu Nachos Recipe (2024)

Henceforth, I will always “usher” my nachos to the platter. So much more civilized.

I absolutely love this! Thank you!! I feel light headed and giddy when I smell the fragrant Szechuan peppercorns toasting in the pan, and it only gets better from there. I’ve made this many times. I never add the corn starch anymore; mine is quite thick already. I also omit the red pepper flakes lest it become too spicy for my taste. I use fake meat like Beyond or Viva (favorite) or Quorn (least favorite). I use the Kim Kum Lee brand of chili bean paste. Also good on spaghetti.

here to see what the veg version ends up looking like :D

used beyond meat instead of ground beef. half of the 16oz block. lights out.

I crumbled a block of regular tofu and browned in the skillet (adding soy sauce at the end) to sub for the meat and used vegan cheese to make it all plant-based and was very pleased with the result! The doubanjiang and douchi are of course very salty, and I added more soy sauce than what is suggested, so I didn't need any added salt. In fact, the lightly salted tortilla chips would work well with this. The combination of ingredients makes the tofu mixture taste like chorizo!

I would try brown lentils cooked in either mushroom broth or faux beef broth.

I made this vegan by using TVP instead of meat and omitting the cheese. It was delicious and very decadent; I can't even imagine how rich it would be with real meat and dairy.

Use 8 oz tempeh (crumbled), tvp soaked in stock, or any ground substitute.

I made this with leftover mapo tofu from a local Chinese restaurant. Very delicious, especially if you reheat in a pan and fry eggs in the same pan.

First, thank you for introducing a new take on a classic dish. Second, I will make again, paying closer attention to the steps and ingredients. I made exactly as written 8/2023 and give it 5/10 first attempt. Interesting flavors but nothing stood out and zero spice. I’m positive this can be 10/10, there’s just too many great flavors involved to not be!I’ll use non salted blue tortilla chips again as well as the fermented black beans (adding more), pickled jalapeños, and cilantro.

I found this to be just too heavy to enjoy. In regular nachos, you have pico de gallo or salsa to give some freshness and acidity. Even after loading these up with cilantro for freshness, they were too much. Won’t make again,

Does anyone have a suggestion on how to make this gluten free? Any tips would be appreciated! My daughter was just diagnosed with Celiac’s and I’m trying to navigate her favorite dishes!

Best with low (or no) salt nachos. Consider a spritz of lime at serving time. Excellent recipe. I used beef 20% fat, which was great, though I imagine either ground pork or crumbled firm tofu or tempeh would be too.

Love this recipe! Easily made gluten free as well. Another new favorite

We loooove this recipe. We save the extra sauce and use it for noodles of any kind, what’s nice is that this recipe is also so flexible, typically I’ll make a salad / nacho bowl. Also we use beyond ground meat. Yum!

The brand of sauce that @Jessica is talking about is Lee Kum Kee, which is found in a lot of non-Asian supermarkets.

I love this! I am not against fusion, though most examples tend to argue against the practice. This works really well.I prefer to extract the málà from Sichuan peppercorns into oil – no grit. If you're nostalgic about the grit, go for it.The mapo supagetti is even better!

I absolutely love this! Thank you!! I feel light headed and giddy when I smell the fragrant Szechuan peppercorns toasting in the pan, and it only gets better from there. I’ve made this many times. I never add the corn starch anymore; mine is quite thick already. I also omit the red pepper flakes lest it become too spicy for my taste. I use fake meat like Beyond or Viva (favorite) or Quorn (least favorite). I use the Kim Kum Lee brand of chili bean paste. Also good on spaghetti.

I made this with leftover mapo tofu from a local Chinese restaurant. Very delicious, especially if you reheat in a pan and fry eggs in the same pan.

Soy Chorizo (I use Trader Joe’s) works great for nachos but tends to overwhelm the other flavors in this preparation.

I crumbled a block of regular tofu and browned in the skillet (adding soy sauce at the end) to sub for the meat and used vegan cheese to make it all plant-based and was very pleased with the result! The doubanjiang and douchi are of course very salty, and I added more soy sauce than what is suggested, so I didn't need any added salt. In fact, the lightly salted tortilla chips would work well with this. The combination of ingredients makes the tofu mixture taste like chorizo!

I made this vegan by using TVP instead of meat and omitting the cheese. It was delicious and very decadent; I can't even imagine how rich it would be with real meat and dairy.

used beyond meat instead of ground beef. half of the 16oz block. lights out.

excellent funky spicy creamy nachos. Thanks very much to the author. I like how the recipe is set up for a double batch of sauce!