Making kind choices in your everyday life.

Vegan Mapo Tofu

Posted by on Nov 21, 2015 in Recipes - Savoury | 0 comments

chili (1)

I chose to make this quintessentially Chinese dish whilst my delicate palette-d partner is away. It is impressively fiery and tasty and is a mish mash of the vegan mapo tofu recipes I found on line. It is my new go to dish. Serves 2-3 and takes about 20 mins to prepare and cook.

You need

  • 2 tablespoons of oil (I used rice bran)
  • 3 cloves of garlic – minced.
  • 2 cm squared piece of ginger – minced or grated
  • About 100g vegi mince (I used Quorn)
  • 300g of firm tofu – drained and chopped into 1cm squares
  • 1.5 litres of “chicken” (ie Massel) flavoured stock
  • About 4 dried red chilies (from Asian store)
  • 1 heaped tablespoon of cornstarch
  • 1 packet of Mapo Tofu seasoning (cheaty I know) (easy to find at Asian store)
  • Handful of dried porcini mushrooms – soak in warm water and chop up when hydrated (discard liquid)
  • A few chopped shallots
  • Half a chopped long red chili
  • Chili oil (optional)
  • Rice

To make

Heat oil in wok. Add garlic, ginger, dried chilies, packet of Mapo Tofu seasoning and mushrooms. After a few minutes add your “mince”. Whirl around wok for about 5 minutes.

Add stock, bring to boil and then reduce heat. Stir through cornstarch and you’ll see the sauce begin to thicken. Add the tofu and simmer for about 7 mins. Pick out the dried chilies.

Serve with rice and top with shallots, chilies and a drizzle of chili oil.

I hope you enjoy it as much as I did x

 

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