EAsy vegan mapo tofu
The fall is here and the cool winter is upon us and this the perfect dish to warm you up! Let’s get cooking! I have simplified this recipe making this easy to make and affordable.
2.5 ounces - TVP(textured soy protein) I used an imported TVP from Japan, excellent product if not, use regular TVP or replace it with mushrooms of your choice about 8- 9 ounces. Reminder, about 2.5 ounces of dry TVP will expand to 9 ounces
14 - 15 ounces of medium firm tofu
2 cups of vegetable stock
Heaping Tablespoon of potato or corn starch + 3 Tablespoons water
Oil for cooking
1 teaspoon sesame oil
2 Tablespoons soy sauce
1 Tablespoon Hot Bean or “Black Bean” Sauce
1 Tablespoon grated ginger
A pinch or more Szechuan pepper to taste
Organic sugar or agave(optional)
Follow video tutorial and immediately serve over hot rice or rice noodles, enjoy!
4-5 servings
**Note** If you plan to save it and reheat for it the next day, you will need to re-thicken as the water has been released from the tofu.
2.5 ounces - TVP(textured soy protein) I used an imported TVP from Japan, excellent product if not, use regular TVP or replace it with mushrooms of your choice about 8- 9 ounces. Reminder, about 2.5 ounces of dry TVP will expand to 9 ounces
14 - 15 ounces of medium firm tofu
2 cups of vegetable stock
Heaping Tablespoon of potato or corn starch + 3 Tablespoons water
Oil for cooking
1 teaspoon sesame oil
2 Tablespoons soy sauce
1 Tablespoon Hot Bean or “Black Bean” Sauce
1 Tablespoon grated ginger
A pinch or more Szechuan pepper to taste
Organic sugar or agave(optional)
Follow video tutorial and immediately serve over hot rice or rice noodles, enjoy!
4-5 servings
**Note** If you plan to save it and reheat for it the next day, you will need to re-thicken as the water has been released from the tofu.
