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 molho de soja; 1 tbsp shaoxing wine (or mirin); 250 ml caldo de legumes; 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.👤 3porç.🧊 3dfrigo480calorias24 gP56 gC16 gF

VeganoVegetariano📦 Meal prep

Micro por porção

% da ingestão diária adulta (FDA/EFSA média)

Ferro
25%
Cálcio
20%
B12
0%
Ómega-3
27%
Zinco
31%

Esta receita tem B12 negligenciável. Veganos devem suplementar B12 separadamente (o único nutriente que as plantas não fornecem de forma fiável).

Ingredientes

•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 molho de soja
•1 tbsp shaoxing wine (or mirin)
•250 ml caldo de legumes
•1 tbsp cornstarch slurry
•2 tbsp neutral oil

Passos

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.

Tradução em curso — versão inglesa exibida.