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)

Rezepte
Chinese mapo tofu (vegan version)
VeganVegetarier📦 Meal Prep

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

kcal

480

24g

56g

16g

⏱ 25 Min✂ 10 Vorber.👤 3 Port.🧊 3Kühlschr.

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

Schritte

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

Mikronährstoffe pro Portion

% der täglichen Referenzaufnahme Erwachsene (FDA/EFSA)

Eisen
25%