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
- 1 ½ cup tofu cubed
- 4 dried shiitake mushrooms
- 1 red onion chopped
- 2 cloves garlic minced
- 2 Tbsp sriracha
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 2 Tbsp olive oil
- 1 tsp brown sugar
- 2 tsp fresh ginger minced
- 1 Tbsp corn starch
- 3 scallions
- ½ Tbsp rice vinegar
- 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 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 sriracha, rice vinegar, 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.