Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spicy vegan lentil mabo tofu. It is one of my favorites food recipes. For mine, I will 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 current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Spicy Vegan Lentil Mabo Tofu is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 100 g lentils, soaked overnight
- Prepare 1 block silk or soft tofu, 350-400 g
- Make ready 3 cloves garlic
- Get 1 chunk fresh ginger
- Get 1 spring or green onion, white part
- Get 1 Tbsp Chinese fermented black beans
- Get 1/2 tsp Sichuan peppercorns, ground
- Get 1-2 tsp douban jiang (spicy chili bean paste)
- Make ready 1 Tbsp sesame oil (or vegetable oil)
- Make ready 1/2 cup vegetable or kombu stock
- Get 2 tsp potato starch
- Get 1 Tbsp soy sauce
- Get 1 tsp sugar
- Make ready Chopped scallions to garnish
One restaurant in Paris does a mapo tofu ramen and it's to die for. Most mapo tofu meals aren't because it always has pork, but, that doesn't mean it can't be vegan. Shiitake and mushrooms work really great as a pork replacement and if you don't trust me, look at this beauty.. Cook longer if needed until golden brown.
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.
Feel free to fry or sauté the tofu in a frying pan with some oil. Mix the sugar, tamari, gochujang and water in a bowl. Heat the oil in a frying pan and cook the garlic and onion until golden brown. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region–the Sichuan Peppercorn–gives dishes a unique "numbing" effect. It's almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat!
So that is going to wrap it up for this exceptional food spicy vegan lentil mabo tofu recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
