By Feryll Koulen
Vegan Spicy Mapo Tofu
10 steps
Prep:10minCook:20min
Updated at: Thu, 17 Aug 2023 03:17:15 GMT
Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
89
High
Nutrition per serving
Calories1038.1 kcal (52%)
Total Fat24.6 g (35%)
Carbs159.8 g (61%)
Sugars11.2 g (12%)
Protein45.3 g (91%)
Sodium1629.5 mg (81%)
Fiber10.3 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
150 gramsSpinach
400 gramsmushrooms
400 gramsTofu
Firm
4cloves garlic
minced
1 tablespoonginger minced
4green onions
chopped
1 ½ cupRice
Any of your liking
Chili sauce
I used sriracha but any hot sauce is fine
2 tablespoonscornstarch
2 tablespoonsVinegar
Apple or rice
soy sauce
Oil
Sesame or coconut
1Bell pepper
Chopped, for the salad
0.5Cucumber
Chopped, for the salad
Sesame oil
for the salad
Salt
for the salad
Black pepper
for the salad
cider vinegar
for the salad
Instructions
Step 1
Cook your rice.
Step 2
Now add coconut oil to a pan on medium heat and let it melt.
Step 3
Once melted go ahead and add in the copped onion, let cook for a few minutes.
Step 4
Next add in the tofu, garlic and ginger. Mix and cook for another 5 minutes until the tofu start to look golden.
Step 5
Stir frequently.
Step 6
Now add in the mushrooms, soy sauce, chili sauce, vinegar and let it cook for 6 minutes.
Step 7
While that is cooking, combine 2 tbsp of cornstarch with 1/4 cup of water and mix it.
Step 8
To the pan add half of scallions, the spinach and the cornstarch.
Step 9
Mix well and turn off the heat.
Step 10
Serve it up with rice and the salad, enjoy!
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