Plant-based Mapo Tofu
Author: Bear Naked Food
Recipe type: Vegetarian
Cuisine: Chinese
Serves: serves 2
- 200g plant-based ground meat (I’m using Beyond Beef)
- 250g silken soft tofu
- 3 cloves garlic – minced
- 1 small knob ginger – minced
- 1 red chilli – chopped finely
- 3 to 4 shiitake mushroom – slice thinly
- 1 cup chicken stock or water
- 1 ½ tsp corn starch + 2 tsp water (mix together)
- 3 stalks spring onion – chopped (garnish)
- Cooking oil
- Sauce:
- 1 ½ tsp Sichuan peppercorn powder (or more if you like)
- 1 tsp fermented bean paste (Dou ban jiang)
- 1 tsp chilli oil (I’m using lao gan ma brand)
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tsp dark vinegar
- In a small bowl, mix all the ingredients for the sauce together.
- In a wok or large pot, heat up oil and sauté garlic, ginger, chilli and half portion of the spring onion until fragrant.
- Add in the plant-based ground meat and shiitake mushroom. Stir fry for 1 min until lightly browned.
- Pour in the sauce and toss well.
- Add in stock or water and tofu. Stir gently to prevent breaking the tofu. Taste and adjust with more seasoning if needed.
- Bring to boil and simmer for 5 mins.
- Pour in cornstarch solution and stir gently. The sauce should thicken slightly but not too much.
- Garnish with remaining spring onion and serve warm.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2021/07/05/plant-based-mapo-tofu/
3.4.3177