Vegan MAPO TOFU Recipe (Sichuan) | Dinner or Lunch Ideas | Vegetarian MAPO Tofu Recipe скачать в хорошем качестве

Vegan MAPO TOFU Recipe (Sichuan) | Dinner or Lunch Ideas | Vegetarian MAPO Tofu Recipe

Learn how to cook vegan Mapo Tofu. It is a spicy vegetarian Tofu recipe from Sichuan (Schezwan) province China made vegetarian with Shiitake Mushrooms. This is a vegan and gluten free recipe. It is a perfect recipe for a quick dinner or lunch. Tofu recipes like these are easy and quick to make, ready in 15 minutes to enjoy with a bowl of rice. With simple ingredients from your pantry or refrigerator, it can be prepared in less time than ordering takeout. Perfect for any weekday or weeknight or a Friday date night. It is a go-to favorite in the Berry Berry Kitchen, and we're sure you'll love it as well. ********************************************************************** Links 🔗 Food Blog: https://berryberrylife.com/ Instagram:   / berry_berry_life   TikTok:   / berryberrylife   Pinterest:   / berryberrylife   Amazon Storefront: https://www.amazon.com/shop/berryberr... ************************************************************************* Prep Time:15 minutes Cook Time: 15 minutes Serving: 1-2 Ingredients: 1 block of medium firm Tofu cut into 1 inch cubes 3 tbsp Oil 3 tbsp minced Ginger 1 tbsp minced Garlic 1 tbsp Sichuan Peppercorns, toasted and ground 100g of minced Shiitake Mushrooms 1 tbsp Broad Bean Paste (Toban Djan) 1 tbsp fermented Black Bean Paste 1 tbsp Cornstarch + 1 tbsp water slurry 1 tbsp chili oil (optional) Green Onions to garnish Directions: 1. Boil the cubes of medium firm Tofu for about 60 seconds to allow the Tofu to firm up. 2. In a wok over medium heat, add the oil and allow it to heat up. 3. Once the oil is hot, add the finely diced Shiitake Mushrooms and saute until they are slightly golden. 4. Then add the Garlic and Ginger, and saute for 30-60 seconds. 5. Then add the 3/4 of the finely ground Sichuan Peppercorns, this will infuse the oil. 5. Now add the Toban Djan and the Black Bean paste, and saute until 30-60 seconds or until the paste completely mixed into the oil. 6. Then add 3/4 cup of Water, and bring to a boil. 7. Then add the Cornstarch slurry and stir until the sauce thickens. 8. Now gently add the Tofu and stir it with the sauce careful not to break the Tofu. 9. Once the Tofu is coated, take it off the heat. 10. Garnish with Scallions or Green Onions and a drizzle of chili oil. 11. Enjoy!! Our Favorite Tofu Press: https://amzn.to/3XWZQvP Notes: 1. Toasting the Sichuan Peppercorn over a low heat until fragrant before grinding them brings out the essential oils. 2. Boiling the Tofu helps the Tofu have a silken texture, and firms it up to prevent crumbling in the wok. Link for Tofu Press: https://amzn.to/47eP47P Imarku Chef Knife 7 Inch: https://amzn.to/3QDb1rK #recipe #vegetarian #easyrecipe #traditionalfood #sichuancuisine #tofurecipe #spicyfood #dinner #lunch #cookingtutorial #howtocook #cookingathome #spicy #mapotofu