Main CourseDinner

Vegetarian Mapo Tofu

Name: Vegetarian Mapo Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 racions
Cuisine: sichuan, chinese
Ingredients: 400 g firm tofu cut into 2 cm cubes; 2 cs vegetable oil; 3 gra garlic minced; 1 cs ginger grated; 2 cs doubanjiang (fermented broad bean paste); 1 cs soy sauce light; 1 ct chili flakes; 1 ct sichuan peppercorns ground; 1,5 tassa vegetable broth; 1 cs cornstarch; 2 cs water; 1 ct chili oil; 2 u scallion sliced, green parts only

This vegetarian mapo tofu features silky tofu simmered in a rich, spicy, and savory sauce. Fermented broad bean paste and chili oil provide authentic depth of flavor. Serve this hearty dish over steamed rice for a satisfying meal.

Una recepta original de Forkin

Temps total: 40 min
Racions: 4
Dificultat: Mitjana
Per ració: 177 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

400 gfirm tofu, cut into 2 cm cubes
2 csvegetable oil
3 gragarlic, minced
1 csginger, grated
2 csdoubanjiang, (fermented broad bean paste)
1 cssoy sauce, light
1 ctchili flakes
1 ctsichuan peppercorns, ground
1,5 tassavegetable broth

slurry

1 cscornstarch
2 cswater

garnish

1 ctchili oil
2 uscallion, sliced, green parts only

Estris

wok · measuring cups · measuring spoons · cutting board · knife · small bowl

Elaboració

Pas a pas

1
Gently press the tofu to remove excess water, then cut into 2 cm cubes.
Uns 5 min
Nota de cuina: You can wrap the tofu in paper towels and place a heavy object on top for 15-20 minutes to press out more water.
2
Heat the vegetable oil in a large wok or deep skillet over medium-high heat.
Uns 1 min
3
Add the minced garlic and grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
4
Stir in the doubanjiang, chili flakes, and ground Sichuan peppercorns, cooking for 1-2 minutes until the oil turns red and the flavors meld.
Uns 2 min
Nota de cuina: This step is crucial for developing the deep, spicy flavor of mapo tofu.
5
Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.
Uns 2 min
6
Carefully add the tofu cubes to the simmering sauce and gently stir to coat.
Uns 1 min
Nota de cuina: Avoid over-stirring to prevent the tofu from breaking apart.
7
Simmer the tofu in the sauce for 5-7 minutes, allowing it to absorb the flavors.
Uns 7 min
8
While the tofu simmers, whisk together the cornstarch and water in a small bowl to create a slurry.
Uns 1 min
9
Pour the cornstarch slurry into the simmering tofu mixture while stirring continuously until the sauce thickens to your desired consistency.
Uns 2 min
Nota de cuina: Add the slurry gradually to control the thickness.
10
Remove from heat and transfer the mapo tofu to a serving dish.
Uns 1 min
11
Drizzle with chili oil and garnish with sliced scallions before serving.
Uns 1 min
Nota de cuina: Adjust chili oil to your preferred spice level.

Per ració

Nutrició

68%Puntuació

Calories: 176,5kcal
Proteïnes: 9,7g
Hidrats de carboni: 8,4g
Greixos: 12,4g
Fibra: 1,1g
Sucre: 1,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover mapo tofu in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if needed to loosen the sauce.