Author Notes
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/
—Nikki Brown
Ingredients
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1 piece
block silken tofu (400g/14oz), cut into inch cubes
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150 grams
shiitake mushrooms, sliced
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125 milliliters
vegetable broth
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2 tablespoons
chilli bean paste
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30 grams
fermented black beans, roughly chopped
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6 pieces
cloves garlic, minced
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1 tablespoon
ginger, minced
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1 teaspoon
Sichuan peppercorns
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2 teaspoons
low sodium soy sauce
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1 tablespoon
peanut oil
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1 teaspoon
sesame oil
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1 teaspoon
chilli oil
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1 tablespoon
honey/maple syrup
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30 grams
green onion, thinly sliced
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1 teaspoon
cornstarch
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25 grams
peanuts, roughly chopped
Directions
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Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
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Heat peanut oil in a wok.
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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.
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Add in chili bean paste and soy sauce mixture
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Stir until thick then add tofu. Heat for a minute.
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Transfer to a serving dish then drizzle chili oil and sesame oil.
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Top with chopped peanuts.
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