Vegan Mapo Tofu and Mapo Noodles | 2 Tasty Plant-Based Dishes From 1 Recipe! скачать в хорошем качестве

Vegan Mapo Tofu and Mapo Noodles | 2 Tasty Plant-Based Dishes From 1 Recipe!

Here's how you can make one of my favourite Asian tofu recipes, a classic Mapo Tofu, PLUS, a delicious Mapo noodle bowl with one simple recipe. 400g cubed tofu 8 gluten puffs 200g minced mushrooms 3 scallions, chopped 4 garlic cloves, minced 1 thumb-sized piece of ginger, minced 4 tbsp doubanjiang 4 tsp Szechuan peppercorns, toasted and ground 400 ml vegetable stock 2 tbsp soy sauce 2 tsp sugar 2 tsp salt 2 tbsp corn starch mixed with 6 tbsp water Fresh cilantro/scallions for garnish 2 servings of your favourite noodles Prepare tofu by placing in a pot of water on high heat. When the water begins to bubble, take off the tofu, drain, and place in cold water. Set aside. In a wok on medium heat, add 2 tablespoons oil and stir-fry the scallion, ginger, and garlic until fragrant. Add the mushrooms and continue to cook until the moisture is drawn out. Continue to cook until lightly browned then add the doubanjiang. Mix everything and cook til combined. Add the vegetable stock and bring to a boil, turn down to medium, add the soy sauce, salt, and sugar. Let simmer for about 5 minutes. Split the sauce into 2 pots (optional) In one, add the tofu, let simmer covered for 5 minutes. Add cornstarch slurry to thicken, then remove from heat. Serve on steamed rice. Garnish with scallions and cilantro and season with ground Szechuan peppercorn. In the other pot, add the gluten puffs. Poke a small hole in each puff and add to the pot. Cover and let simmer until the gluten puffs absorb the sauce and become tender and meaty. Cook noodles according to directions and put into bowls. Top with the sauce and garnish with scallions, cilantro, and season with Szechuan peppercorns. Thanks for watching. Please like and subscribe!