When you’re short on time and you’re in need of something nutritious, then this 15 minute vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan style mapo tofu which is both spicy and aromatic.
The recipe can be found here - http://www.mynutricounter.com/vegan-mapo-tofu/
block silken tofu (400g/14oz), cut into inch cubes
shiitake mushrooms, sliced
chilli bean paste
fermented black beans, roughly chopped
cloves garlic, minced
low sodium soy sauce
green onion, thinly sliced
peanuts, roughly chopped
In This Recipe
Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
Heat peanut oil in a wok.
Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
Add in chili bean paste and soy sauce mixture
Stir until thick then add tofu. Heat for a minute.
Transfer to a serving dish then drizzle chili oil and sesame oil.