Vegan Mapo Tofu
Have you heard of mapo tofu before? Are you in the mood for a yummy and super nourishing recipe? Then this recipe for vegan mapo tofu is the right choice!
Ingredients
- 4 medium dried shiitake mushrooms
- 1 medium red onion chopped
- 2 garlic cloves minced
- 2 Tbsp chili bean paste
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 2 Tbsp vegetable oil
- 1 tsp sugar
- 1 Tbsp black bean sauce
- 2 tsp fresh ginger minced
- 1 ½ cup tofu cubes
- 1 Tbsp corn starch
- 3 scallions
- 1 Tbsp rice wine
- 1 ½ cups water
- salt & pepper
Instructions
- Pour 1 1/2 cups of water over the dried mushrooms and bring to a boil and cook for 5 minutes.
- In a pan, heat up vegetable oil and sautee the minced garlic, ginger, onion and the white parts of the scallions.
- Take the mushrooms out the water, chop them and transfer to the pan. Season with salt and pepper.
- Add the black bean sauce, chili bean paste, rice wine, sugar and cook for another 30 seconds.
- Add the soy sauce, tofu cubes, and mushroom broth. Simmer for 10 minutes or until the liquid reduces by half.
- In a small bowl, combine the corn starch with 2-3 tbs water before adding it to your sauce. Cook for another minute or until it thickens.
- Serve with rice and top with chopped scallions and sesame oil.
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