Vegan Mapo Tofu
A lot of you wanted to know how to make pandan tofu pudding and regular tofu pudding with soy beans.
Recipe Summary 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.
Ingredients | Pandan Tofu Pudding½ cup vegetable broth1 tablespoon maple syrup2 teaspoons reduced-sodium soy sauce1 teaspoon cornstarch1 tablespoon peanut oil1 cup shiitake mushrooms, sliced3 tablespoons fermented black beans, roughly chopped2 green onions, white parts only, chopped6 cloves garlic, minced1 tablespoon fresh ginger, minced1 teaspoon Sichuan peppercorns2 tablespoons chili bean paste (doubanjiang)1 (14 ounce) container silken tofu, cut into 1-inch cubes1 tablespoon chile oil1 tablespoon sesame oil3 tablespoons peanuts, choppedDirectionsMix 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.For a non-vegan version, substitute honey for the maple syrup.Info | Pandan Tofu Puddingprep: 20 mins cook: 5 mins total: 25 mins Servings: 4 Yield: 4 servings
TAG : Vegan Mapo TofuWorld Cuisine Recipes, Asian, Chinese,
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