VEGAN SPICY MAPO TOFU

Name: VEGAN SPICY MAPO TOFU
Cuisine: Asian, Chinese
Ingredients: 1/2 cup textured vegetable protein, (rehydrated with 1/2 cup boiling water and 1 tsp soy sauce); 6 dried shiitake mushrooms, rehydrated in hot water; 1 tbsp sui mi ya cai, optional (chinese pickled mustard greens); 2 tbsp doubanjiang (chilli bean paste); 1 tbsp black bean garlic sauce; 1 1/2 tsp Sichuan peppercorns, ground; 1/4 tsp five spice; 1/2 cup spring onions, sliced - reserve some to garnish; 3 tsp ginger, minced; 1/2 cup vegetable stock; 1/2 cup mushroom water; 1/4 cup shaoxing wine; 1 tbsp cornstarch; 1 tbsps water; 550G medium tofu, cubed; 1/2 tbsp sugar, or to taste; 1/2 tsp sesame oil

7 steps

This dish is made to be on the salty side and to serve with hot jasmine rice!

Updated at: Thu, 17 Aug 2023 12:02:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories238.2 kcal (12%)

Total Fat7.1 g (10%)

Carbs15.8 g (6%)

Sugars5.1 g (6%)

Protein23.7 g (47%)

Sodium706.9 mg (35%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Rehydrate your shiitake mushrooms ahead of time in 1-2 cups boiling water. Reserve the water, then cut out the stems and discard - then finely dice mushroom caps.

Step 2

Rehydrate your textured vegetable protein in 1/2 cup hot water with 1 tsp soy sauce

Step 3

mix all flavour paste ingredients in a small bowls

Step 4

slice spring onions and finely mince fresh ginger

TO COOK

Step 5

Heat a few tbsp oil in a large wok or pan. Fry 3/4 of the spring onions, ginger and flavour paste for 30 seconds until fragrant. Add mushrooms, TVP and sui mi ya cai, stirring to coat in flavour and cook for a few minutes. Add veggie stock, mushroom water and shaoxing wine. Cooking until hot through.

Step 6

Mix cornstarch and water in a small bowl then add into the wok to thicken sauce. Stir through tofu. Cooking for a minute or so then add sugar to taste and the sesame oil.

Step 7

Serve topped with remaining spring onions and with hot jasmine rice!