Chinese mapo tofu (vegan version)

Name: Chinese mapo tofu (vegan version)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 500 g silken tofu (cubed); 200 g shiitake mushrooms (finely diced, ground-pork stand-in); 2 tbsp doubanjiang (fermented broad bean chili paste); 1 tsp Sichuan peppercorns (toasted, ground); 4 clove garlic (minced); 1 tbsp ginger (minced); 4 stalk scallions (sliced); 2 tbsp Sojasauce; 1 tbsp shaoxing wine (or mirin); 250 ml Gemüsebrühe; 1 tbsp cornstarch slurry; 2 tbsp neutral oil; 200 g steamed rice (to serve)

Sichuan classic — silken tofu in numbing-spicy doubanjiang gravy. Shiitake mushrooms stand in for the traditional ground pork without losing umami.

⏱ 25Min✂ 10Vorber.👤 3Port.🧊 3dKühlschr.480kcal24 gP56 gC16 gF

VeganVegetarier📦 Meal Prep

Mikronährstoffe pro Portion

% der täglichen Referenzaufnahme Erwachsene (FDA/EFSA)

Eisen
25%
Kalzium
20%
B12
0%
Omega-3
27%
Zink
31%

Dieses Rezept enthält kaum B12. Veganer sollten B12 separat supplementieren (der einzige Nährstoff, den Pflanzen nicht zuverlässig liefern).

Zutaten

•500 g silken tofu (cubed)
•200 g shiitake mushrooms (finely diced, ground-pork stand-in)
•2 tbsp doubanjiang (fermented broad bean chili paste)
•1 tsp Sichuan peppercorns (toasted, ground)
•4 clove garlic (minced)
•1 tbsp ginger (minced)
•4 stalk scallions (sliced)
•2 tbsp Sojasauce
•1 tbsp shaoxing wine (or mirin)
•250 ml Gemüsebrühe
•1 tbsp cornstarch slurry
•2 tbsp neutral oil

Schritte

1.Heat oil; fry mushroom mince 5 min until crisp + dry.
2.Add doubanjiang + Sichuan peppercorns + ginger + garlic; bloom 1 min.
3.Pour broth + soy sauce + shaoxing; simmer 2 min.
4.Gently slide in tofu cubes; simmer 6 min without stirring.
5.Stir in cornstarch slurry to thicken.
6.Top with scallions; serve over rice.

Übersetzung in Arbeit — englische Originalfassung wird angezeigt.