Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, spicy vegan lentil mabo tofu. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Spicy Vegan Lentil Mabo Tofu. Mabo tofu is one of my favorite Chinese dishes. It's usually made with ground pork, but I like making this lentil version a lot (it's also vegetarian/vegan).
Spicy Vegan Lentil Mabo Tofu is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Spicy Vegan Lentil Mabo Tofu is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook spicy vegan lentil mabo tofu using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Vegan Lentil Mabo Tofu:
- Make ready 100 g lentils, soaked overnight
- Make ready 1 block silk or soft tofu, 350-400 g
- Make ready 3 cloves garlic
- Make ready 1 chunk fresh ginger
- Get 1 spring or green onion, white part
- Take 1 Tbsp Chinese fermented black beans
- Make ready 1/2 tsp Sichuan peppercorns, ground
- Get 1-2 tsp douban jiang (spicy chili bean paste)
- Get 1 Tbsp sesame oil (or vegetable oil)
- Get 1/2 cup vegetable or kombu stock
- Prepare 2 tsp potato starch
- Prepare 1 Tbsp soy sauce
- Prepare 1 tsp sugar
- Make ready Chopped scallions to garnish
Mabo tofu is one of my favorite Chinese dishes. It's usually made with ground pork, but I like making this lentil version a lot (it's also vegetarian/vegan). Mapo tofu has very simple ingredients except maybe for the chili bean paste (Doubanjiang). So far, I've only found it in Asian supermarkets.
Steps to make Spicy Vegan Lentil Mabo Tofu:
- Prep all the ingredients beforehand so you can work quickly while stir-frying (don't forget to soak your lentils for 6-8 hours!). Mince the garlic, green onion and fermented black beans. Grate the ginger and lightly grind the Sichuan peppercorns.
- In a large frying pan or wok, heat the sesame oil and fry the ginger, garlic and spring onion until fragrant. Add the fermented black beans and Sichuan peppercorns and fry for about 1 minute, stirring.
- Add the douban jiang/spicy chili bean paste and fry briefly while mixing it into the other ingredients.
- Add the soaked and drained lentils, then pour in enough water to just cover everything. Bring to a boil, cover and simmer on medium low for about 15 minutes until the lentils are soft.
- While the lentils are cooking, mix 1/2 cup stock with 2 tsp potato starch, 1 Tbsp soy sauce and 1 tsp sugar in a small bowl and set aside.
- Once the lentils are soft, cut the tofu into bite-sized cubes and add it into the pan. Gently toss to mix but avoid stirring or the tofu may fall apart.
- Give the stock mix from step 5 a stir and pour it over the lentils and tofu. Bring to a boil and simmer for a couple minutes until the sauce has thickened a bit. Garnish with chopped scallions and serve.
I'm lucky I live close by two of the biggest asian supermarkets in Paris, but if you don't have chili bean paste, you can replace it with sriracha or any other hot sauce. This easy and super delicious Vegan Mushroom Ma Po Tofu is the best way to have Shiitake Mushroom in my opinion. The quick mix-and-cook Chinese sauce plumps up the already juicy mushrooms and the result is an addictive, spicy stir-fry that the whole family will love!. A Twist On The Classic Sichuan Mabo Dofu. An authentic Mapo Dofu hails from the Sichuan province in China and is a spicy and.
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