Mapo Potato

Added soft tofu, as suggested, but found the meal lacked depth of flavor. So I added my spinach salad right on top along with blue cheese dressing and it wilted into a wonderful bowl dish!

The perfect vegetarian recipes to use up what's left in the root cellar from the prior years' harvest-- carrots dug into sand, potatoes in bins. I had doubts about a potato and carrot dish, but this was so good! My local Asian market sold me Korean soybean paste, so I added a little Thai Kitchen roasted red chile paste. Also, I didn't have the Sichuan peppercorns. I used a can of chicken broth and a little water instead of the vegetable broth. Served on rice with Chili Crisp.

I would go a tad bit easier on the ginger next time. Otherwise delish

Good using sweet potatoes

I didn't have doubanjiang, so i used some doenjang (2Tblsp) + gochujong (1Tblsp) + gochugaru (1tsp). I also added about 15 chopped up fermented black beans (they're really salty). I didn't want this to be completely vegetarian, so I added about 1/2 lb ground pork. I sauteed this in the dutch oven after making the chili oil, then added in the garlic, ginger, potatoes, sugar...etc. It was FANTASTIC! Even my super-palate picky partner loved it. Served alone in bowl garnished with scallions.

This dish is delicious, the potatoes rise up and deliver all the rich flavours (definitely add the chile crisp, I substituted the garlic chili sauce for the doubanjiang)

Very tasty. Subbed gojujang and Korean seasoned black bean paste in equal parts. Also added a couple of handfuls of thinly sliced shiitakes that I fried ahead. Did not add salt but a couple types of soy sauce at the end. Also used beef bouillon. Would make again and makes me want to try traditional Mapo Tofu.

Doubanjiang is spicy bean sauce. Note to self.

Two points here... 1) This should not be labeled as a 30 minute dish. Maybe it takes 30 minutes after you've done all the peeling and chopping... which takes a lot of time. 2) I tried making this without the a key ingredient: doubanjiang. I subbed with gochujang and the results were pretty meh because I skipped a key element of the flavor. If you're tempted to try the same--don't, either skip this recipe or wait until you can do it properly.

I haven’t made this dish but thought I’d add a note. I’ve ground dried wild mushrooms and used them to up the umami flavor in a dish. I’m trying vegetarian recipes to add to my recipe box. I can’t tolerate spicy foods due to a painful reaction to them in my mouth. Really a bummer since I love them. I’m trying to figure out how I might try this dish in a variation I can eat. TIA if anyone has suggestions. BTW, I love to stir fry but haven’t used Oriental origin recipe bec of the spices.

Add snap peas

Mapo is a staple in our house. We love douban but some brands are very salty. Lee Kim Kee has good flavor and less sodium. It is important to note that commercial douban is fermented using wheat.

Really tasty. I used one more carrot than called for and did not peel the potatoes. I only used 2 tsp of the Sichuan peppercorns, but would all 3 next time.

Doesn't beat mapo tofu (as the recipe acknowledges), but still a really fun and delicious twist on it. If tofu was expensive I'd consider making this more often, but tofu's cheap. Still recommend making this at least once though, it's worth it.

This was excellent!! Doubanjiang is easily sourced online and I thought it was worth seeking out where it gave so much of the flavor for this recipe. Came together quickly and so tasty and interesting (and good use of csa potatoes). If you’re a heat hound, you won’t regret an extra chili or two (I used arbols) and a little extra bump of Sichuan peppercorn.