Vegan Mapo Tofu

Vegan Mapo Tofu
Summary Not available
Diet : Vegan
Total time : 30 mins
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Vegan Mapo Tofu

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Thai
Diet: Vegan
Keyword: 10-30 min, Healthy Vegetarian Recipes
Person: 4
Calories: 259kcal

Materials

  • 4 tbsp oil
  • 1 1/2 Sichuan peppercorns   ((coarsely ground , reserve 1/4 teaspoon for garnish at the end))
  • 3 inch ginger
  • 3 garlic cloves
  • 1 black beans fermented
  • 1 chilies
  • 120 g shiitake mushrooms finely chopped))
  • 1 tbsp bean sauce spicy
  • 1 tbsp chili oil
  • 100 ml water (vegetable or mushroom brotth)
  • 2 teaspoons cornstarch
  • 500 g silken tofu cut into 1-inch cubes
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1 scallion finely chopped

Instructions

  • In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end)
  • Cook for 30 seconds, and add the ginger
  • Cook for another 1 minute and add the garlic
  • Cook for another 1 minute
  • Add the black beans, and chilies
  • Cook for another 1-2 minutes
  • Turn up the heat to medium, and add the mushrooms
  • Cook until the mushrooms are cooked down and slightly caramelized, about 5 minutes
  • Add the spicy bean sauce and chili oil to the mixture and stir it in well
  • Turn up the heat to high, and add ⅔ cups water or broth and stir
  • Bring the mixture up to a simmer, and allow to bubble for 1 minute
  • Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce
  • Allow the sauce to thicken (if it gets too thick, splash in more water or stock)
  • If the sauce is too thin, make a little more cornstarch slurry and add it in
  • There will be variations depending on how high your heat is
  • Add the tofu to the wok and gently toss the tofu in the sauce
  • Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions
  • Give everything a final stir, and taste for seasoning (you likely won’t have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty)
  • Serve, garnished with a last sprinkle of Sichuan peppercorn powder

Notes

No extra notes

Nutrition

Calories: 259kcal | Carbohydrates: 10g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 149mg | Potassium: 392mg | Fiber: 2g | Sugar: 4g | Vitamin A: 137IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 1mg

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