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 sauce de soja; 1 tbsp shaoxing wine (or mirin); 250 ml bouillon de légumes; 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✂ 10préparation👤 3pers.🧊 3dfrigo480kilocalories24 gP56 gC16 gF

VégétalienVégétarien📦 Cuisinier par lots

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
25 %
Calcium
20 %
B12
0 %
Oméga-3
27 %
Zinc
31 %

Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).

Ingrédients

•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 sauce de soja
•1 tbsp shaoxing wine (or mirin)
•250 ml bouillon de légumes
•1 tbsp cornstarch slurry
•2 tbsp neutral oil

Étapes

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.

Traduction en cours — version anglaise affichée.