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 salsa di soia; 1 tbsp shaoxing wine (or mirin); 250 ml brodo vegetale; 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✂ 10prep.👤 3porz.🧊 3dfrigo480kcal24 gP56 gC16 gF

VeganoVegetariano📦 Meal prep

Micro per porzione

% dell'assunzione giornaliera adulto (FDA/EFSA media)

Ferro
25%
Calcio
20%
B12
0%
Omega-3
27%
Zinco
31%

Questa ricetta ha B12 trascurabile. I vegani dovrebbero integrare B12 separatamente (l'unico nutriente che le piante non forniscono in modo affidabile).

Ingredienti

•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 salsa di soia
•1 tbsp shaoxing wine (or mirin)
•250 ml brodo vegetale
•1 tbsp cornstarch slurry
•2 tbsp neutral oil

Passi

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.

Traduzione in corso — versione inglese mostrata.