Vegan Mapo Tofu
Ingredients
- 400 g tofu, silken, cut into inch cubes ⓘ
- 150 g shiitake mushrooms, sliced
- 125 ml vegetable broth ⓘ
- 2 tablespoons chili bean paste ⓘ
- 30 g fermented black beans, roughly chopped ⓘ
- 6 garlic cloves, minced ⓘ
- 1 tablespoon ginger, minced ⓘ
- 1 teaspoon szechuan peppercorns ⓘ
- 2 teaspoons low sodium soy sauce ⓘ
- 1 tablespoon peanut oil ⓘ
- 1 teaspoon sesame oil
- 1 teaspoon chili oil ⓘ
- 1 tablespoon honey or 1 tablespoon maple syrup
- 30 g green onions, thinly sliced ⓘ
- 1 teaspoon cornstarch ⓘ
- 25 g peanuts, roughly chopped ⓘ
Instructions
- 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.
- 7. Top with chopped peanuts.
Nutrition & Diet Analysis (per serving)
914
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).