Recipe: Yummy Spicy Vegan Lentil Mabo Tofu

Spicy Vegan Lentil Mabo Tofu. Great recipe for Spicy Vegan Lentil Mabo Tofu. Mabo tofu is one of my favorite Chinese dishes. It's usually made with ground pork, but I like making this lentil version a lot (it's also vegetarian/vegan).

Indeed, mapo tofu is one of the most famous tofu recipes to have made it out of China. This spicy, delicious dish usually includes small amount of ground pork, but for this vegan version, we use chopped shiitake mushrooms. It's usually made with ground pork, but I like making this lentil version a lot (it's also vegetarian/vegan). You can have Spicy Vegan Lentil Mabo Tofu using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spicy Vegan Lentil Mabo Tofu

1. Prepare 100 g of lentils, soaked overnight.
2. You need 1 block of silk or soft tofu, 350-400 g.
3. Prepare 3 cloves of garlic.
4. You need 1 of chunk fresh ginger.
5. It's 1 of spring or green onion, white part.
6. It's 1 Tbsp of Chinese fermented black beans.
7. You need 1/2 tsp of Sichuan peppercorns, ground.
8. Prepare 1-2 tsp of douban jiang (spicy chili bean paste).
9. Prepare 1 Tbsp of sesame oil (or vegetable oil).
10. It's 1/2 cup of vegetable or kombu stock.
11. Prepare 2 tsp of potato starch.
12. You need 1 Tbsp of soy sauce.
13. You need 1 tsp of sugar.
14. You need of Chopped scallions to garnish.

Mapo Tofu is among the best-known dishes from Sichuan cuisine. Intensely flavoured with fermented ingredients, spicy hot which you can adjust, along with a curious mouth-tingling sensation from. Mapo Tofu (麻婆豆腐) is one of the classic Sichuan-style Chinese dishes, involving tofu and minced meat in a spicy chili and fermented bean sauce. If you had mapo tofu in Taiwan, their dishes are known to be very, very spicy and their sauce is normally bright red.

Spicy Vegan Lentil Mabo Tofu instructions

1. Prep all the ingredients beforehand so you can work quickly while stir-frying (don't forget to soak your lentils for 6-8 hours!). Mince the garlic, green onion and fermented black beans. Grate the ginger and lightly grind the Sichuan peppercorns..
2. In a large frying pan or wok, heat the sesame oil and fry the ginger, garlic and spring onion until fragrant. Add the fermented black beans and Sichuan peppercorns and fry for about 1 minute, stirring..
3. Add the douban jiang/spicy chili bean paste and fry briefly while mixing it into the other ingredients..
4. Add the soaked and drained lentils, then pour in enough water to just cover everything. Bring to a boil, cover and simmer on medium low for about 15 minutes until the lentils are soft..
5. While the lentils are cooking, mix 1/2 cup stock with 2 tsp potato starch, 1 Tbsp soy sauce and 1 tsp sugar in a small bowl and set aside..
6. Once the lentils are soft, cut the tofu into bite-sized cubes and add it into the pan. Gently toss to mix but avoid stirring or the tofu may fall apart..
7. Give the stock mix from step 5 a stir and pour it over the lentils and tofu. Bring to a boil and simmer for a couple minutes until the sauce has thickened a bit. Garnish with chopped scallions and serve..

No worries, I won't be posting something very, very spicy here. I will add a few notes in the Spicy Mapo Tofu recipe if you. The Hillbilly Kitchen - Down Home Country Cooking. Mabo tofu is one of my favorite Chinese dishes. It's usually made with ground pork, but I like making this lentil version a lot (it's also vegetarian/vegan).

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