Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spicy vegan lentil mabo tofu. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spicy Vegan Lentil Mabo Tofu is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Spicy Vegan Lentil Mabo Tofu is something which I have loved my whole life.
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. Bring to a boil and simmer for a couple minutes until the sauce has thickened a bit. Combined with Korean chilli paste, garlic, ginger and Sichuan peppercorns, this simple dish is full of overlapping flavours that work together to create the perfect spicy bite.
To get started with this recipe, we must first prepare a few ingredients. You can cook spicy vegan lentil mabo tofu using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spicy Vegan Lentil Mabo Tofu:
- Take 100 g lentils, soaked overnight
- Get 1 block silk or soft tofu, 350-400 g
- Get 3 cloves garlic
- Make ready 1 chunk fresh ginger
- Prepare 1 spring or green onion, white part
- Take 1 Tbsp Chinese fermented black beans
- Prepare 1/2 tsp Sichuan peppercorns, ground
- Make ready 1-2 tsp douban jiang (spicy chili bean paste)
- Take 1 Tbsp sesame oil (or vegetable oil)
- Make ready 1/2 cup vegetable or kombu stock
- Prepare 2 tsp potato starch
- Take 1 Tbsp soy sauce
- Prepare 1 tsp sugar
- Prepare Chopped scallions to garnish
Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Add chili bean paste and the soy sauce mixture. Tasters agreed that it was good — as a spicy tofu dish, not mapo tofu.
Steps to make Spicy Vegan Lentil Mabo Tofu:
- 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.
- 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.
- Add the douban jiang/spicy chili bean paste and fry briefly while mixing it into the other ingredients.
- 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.
- 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.
- 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.
- 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.
Add chili bean paste and the soy sauce mixture. Tasters agreed that it was good — as a spicy tofu dish, not mapo tofu. We missed the vibrant red sauce, the hard-to-replicate fermented bean flavor and the tender bite of the soft tofu. Add the cooked farro, green peas and tofu along with the white pepper, shichimi, miso/chilli bean sauce, chilli oil and soy sauce. Stir to combine and add more seasoning if needed.
So that’s going to wrap this up with this special food spicy vegan lentil mabo tofu recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
