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The Slanted Door's Vegan Mapo Tofu was created for the students of UC Berkeley for their cafe Rice & Bones and from day one, it's been a hit. The dish is spiced with Sichuan peppercorns and Korean gochujang. Melded with all the spiciness, it has a deep, savory flavor from mixed mushrooms and the vegetable pho broth used to make the sauce.
In an oven set to 350 degrees, remove the plastic top. Cover if you wish with foil, otherwise place in oven and heat for about 10-15 minutes, until heated through. Serve alongside steamed rice.
Ingredients: Hodo organic tofu, dried shiitake, enoki, oyster mushroom, ginger, shallot, garlic, Szechuan peppercorn, arbol chili oil, kosher salt, organic cane sugar, rice wine, vegetable stock (dried shiitake, onion, ginger, daikon, carrots, garlic, rock candy, leeks, lemongrass, fresh shiitake, shallot oil, mushroom seasoning, star anise, cloves, black peppercorns, Chinese cinnamon, black cardamom, fennel seed, coriander seed).