VEGAN MAPO TOFU
When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.
Provided by MyNutriCounter
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 16
Steps:
- Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
- Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
- Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 15.8 g, Fat 16.3 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 657.8 mg, Sugar 7.1 g
MAPO TOFU
You can order mapo tofu from many Chinese restaurants, but it's also quite doable at home. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as "toban djan") at a Chinese market. Look for a doubanjiang from Pixian, in Sichuan, and bear in mind that oilier versions have extra heat but may lack an earthy depth. Sichuan peppercorns add mala - tingly zing - and fermented black beans, called douchi, lend this dish a kick of umami. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo's intensity with rice and steamed or stir-fried broccoli.
Provided by Andrea Nguyen
Categories dinner, lunch, weeknight, grains and rice, meat, one pot, main course
Time 30m
Yield 4 servings (about 4 cups)
Number Of Ingredients 14
Steps:
- Prepare the tofu: Cut the tofu into 3/4-inch cubes and put into a bowl. Bring a kettle of water to a rolling boil. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Set aside for 15 minutes.
- Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. (A wisp of smoke is normal.) Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder.
- Set a strainer over a measuring cup, then add the tofu to drain; reserve 1 1/2 cups of the soaking water, discarding the rest. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking.
- Reheat the wok or skillet over high. When hot - you can flick water in and it should sizzle and evaporate within seconds - swirl in the oil to evenly coat, then add the meat. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes.
- Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. Add the soy sauce and sugar, stir to combine, then add the tofu. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much.
- Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce.
- Slightly lower the heat and taste the sauce. If needed, add the remaining 1/2 tablespoon of doubanjiang for heat, a pinch of salt for savoriness, or a sprinkle of sugar to tame heat.
- Add the scallions and stir to combine. Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Sprinkle in the ground peppercorns, give the mixture one last stir to incorporate, then transfer to a shallow bowl. Serve immediately with lots of hot rice.
VEGETARIAN MAPO TOFU
Mapo tofu served at Chinese restaurants always contains ground meat, so I came up with this vegan version. The taste is not exactly the same, but it is still a good dish. I suggest serving it with cooked quinoa or brown rice. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Chinese
Time 25m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms.
- In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté.
- Add diced tofu and 1 cup water used for soaking mushrooms.
- Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through.
- In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat.
- Transfer the dish to plates and sprinkle sliced green onions.
Nutrition Facts : Calories 174.3, Fat 9.6, SaturatedFat 1.4, Sodium 886.2, Carbohydrate 13.6, Fiber 2.5, Sugar 2.8, Protein 11.7
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VEGETARIAN MAPO TOFU (VEGAN) - OMNIVORE'S COOKBOOK
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- Add fermented black beans to a small bowl. Add water to cover, gently rub a few times with your fingers, and drain well. Use the back of a small spoon to smash the beans into smaller bits. Add the doubanjiang, chili flakes, and Sichuan peppercorns to the same bowl.
- Heat 2 tablespoons oil in a large skillet over medium heat until warm. Add green onion, ginger, and garlic. Stir a few times to release the fragrance.
- Add the spice mix from step 1. Cook and stir for 1 to 2 minutes, until the paste is cooked through and very fragrant. If the paste starts to stick to the pan, add a bit more oil or some vegetable broth and use your spatula to release any stuck bits.
- Add the mushrooms. Cook and stir for 2 minutes or so, until the mushrooms are evenly coated with the spices. Add a bit of vegetable broth if it start to stick.
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4.9/5 (8)Total Time 20 minsCategory Side DishCalories 291 per serving
- Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.
- Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
- Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then fry mushrooms until soft.
- Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and sugar.Slow the heat after boiling and then simmer for 6-8 minutes. Drizzle some sesame oil.
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