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Spicy Vegan Mapo Tofu
Ingredients & Equipment
Ingredients
8 g sichuan peppercorn
30 ml rice bran oil
3 g corn starch
15 ml water
120 g mushroom
5 g garlic
5 g ginger
30 g doubanjiang
30 ml shaoxing wine
5 ml dark soy sauce
10 ml light soy sauce
60 ml vegetable broth
680 g silken tofu
60 ml chili oil
3 spring onion
1 serving cooked rice
30 ml rice bran oil
3 g corn starch
15 ml water
120 g mushroom
5 g garlic
5 g ginger
30 g doubanjiang
30 ml shaoxing wine
5 ml dark soy sauce
10 ml light soy sauce
60 ml vegetable broth
680 g silken tofu
60 ml chili oil
3 spring onion
1 serving cooked rice
Equipment
Wok
Mortar And Pestle
Spider
Bowl
Instructions
- Heat half of the Sichuan peppercorns in a large wok over high heat until lightly smoking.
- Sichuan Peppercorn - 4 g
- Transfer to a mortar and pestle. Pound until finely ground and set aside.
- Add the remaining Sichuan peppercorns and the oil to the wok.
- Sichuan Peppercorn - 4 g
- Rice Bran Oil - 30 ml
- Heat over medium-high heat until lightly sizzling, about 1 1/2 minutes.
- Remove the peppercorns with a spider and discard, leaving the oil in the pan.
- Sichuan Peppercorn - 4 g
- Combine the cornstarch and cold water in a small bowl and mix with a fork until homogenous. Set aside.
- Corn Starch - 3 g
- Water - 15 ml
- Heat the oil left in the wok over high heat until smoking.
- Rice Bran Oil - 30 ml
- Add the ground mushrooms and cook, stirring constantly for 1 minute.
- Mushroom - 120 g
- Add the garlic and ginger and cook until fragrant, about 15 seconds.
- Garlic - 5 g
- Ginger - 5 g
- Add the chili bean paste and cook until the oil starts to turn red, about 30 seconds.
- Doubanjiang - 30 g
- Rice Bran Oil - 30 ml
- Add the wine, soy sauces, and vegetable broth and bring to a boil.
- Shaoxing Wine - 30 ml
- Dark Soy Sauce - 5 ml
- Light Soy Sauce - 10 ml
- Vegetable Broth - 60 ml
- Pour in the cornstarch mixture and cook for 30 seconds, until thickened.
- Corn Starch - 3 g
- Water - 15 ml
- Add the tofu and carefully fold it in, being careful not to break it up too much. Fold in the chili oil and half of the spring onions and simmer for 30 seconds longer.
- Silken Tofu - 680 g
- Chili Oil - 60 ml
- Spring Onion - 1.5 to taste
- Transfer immediately to a serving bowl and sprinkle with the remaining spring onions and the toasted ground Sichuan pepper.
- Spring Onion - 1.5 to taste
- Sichuan Peppercorn - 4 g
- Serve immediately with steamed rice.
- Cooked Rice - 1 serving
Notes
The primary difference is the replacement of ground meat with mushrooms to make the dish vegan. Additionally, the recipe uses vegetable broth instead of chicken broth.
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