LAZY VEGAN MAPO TOFU
Like many people during this COVID lock down, I have turned to cooking as a source of stimulation. What other options are there? Its either this or gaming. Not to mention, I went down the takeout and delivery route and that stuff adds up fast. So when I can make a meal in the comfort of my home for $2 a serving and have the freedom to modify it as per my preferences, why would I order that same dish for $16 and then pay another $3.5 for delivery??
MAPO TOFU is a dish from the Sichuan province of China. I’m not Chinese so don’t come at me but I really do enjoy Sichuan food so I thought I would take a crack at it. My partner tries to be vegan so I decided to attempt making a vegan version and it turned out hella tasty if I do say so myself.
PREP TIME:- 10 mins
COOK TIME :- 30 mins
INGREDIENTS:-
- Silken(soft) Tofu. 250 grams
- Chilli black bean paste
- Sichuan peppercorns(coarsely ground)
- Mushrooms(any kind should be okay). 100–150 grams
- Ginger
- Garlic
- Sesame oil
- Light soy sauce
- Chinese cooking wine
- Salt
- Vegetable broth
PROCEDURE:-
- Dice silken tofu. Boil water and add salt. Once water reaches boiling point, add silken tofu and boil for 8 mins. This helps firm up the tofu
- Chop 5 cloves of garlic and a knob of ginger .(finely diced)
- Finely dice mushrooms. Add one table spoon of chinese cooking wine and one table spoon of light soya sauce. Mix well so that mushrooms are coated.
- Add 2–3 tablespoons of sesame oil to a hot pan.
- Add in the ginger and garlic and fry till light brown.
- Add the mushrooms and sauté for about 2–3 minutes
- Add 1.5 table spoons of black chilli bean paste and 1 tablespoon of Sichuan peppercorns. Can add more or less depending on preferred spice level
- Sauté till all ingredients in pan become coated in red.
- Add in the vegetable broth and let it simmer for a minute.
- Add salt to taste
- Add in silken tofu and cook till liquid is reduced by 50 percent
- Take off heat. Serve and enjoy.
