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).
While the original Shichuan Mapo Tofu is pretty spicy, the Japanese version is. Since my mother is Japanese, majority of the time I had the. 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 achieve it.
Ingredients of Spicy Vegan Lentil Mabo Tofu
- It’s 100 g of lentils, soaked overnight.
- Prepare 1 block of silk or soft tofu, 350-400 g.
- It’s 3 cloves of garlic.
- Prepare 1 of chunk fresh ginger.
- Prepare 1 of spring or green onion, white part.
- It’s 1 Tbsp of Chinese fermented black beans.
- Prepare 1/2 tsp of Sichuan peppercorns, ground.
- Prepare 1-2 tsp of douban jiang (spicy chili bean paste).
- It’s 1 Tbsp of sesame oil (or vegetable oil).
- Prepare 1/2 cup of vegetable or kombu stock.
- Prepare 2 tsp of potato starch.
- You need 1 Tbsp of soy sauce.
- It’s 1 tsp of sugar.
- You need of Chopped scallions to garnish.
Mapo tofu has very simple ingredients except maybe for the chili bean paste (Doubanjiang). So far, I've only found it in Asian supermarkets. I'm lucky I live close by two of the biggest asian supermarkets in Paris, but if you don't have chili bean paste, you can replace it with sriracha or any other hot sauce. Cook longer if needed until golden brown.
Spicy Vegan Lentil Mabo Tofu step by step
- 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..
Feel free to fry or sauté the tofu in a frying pan with some oil. Mix the sugar, tamari, gochujang and water in a bowl. Heat the oil in a frying pan and cook the garlic and onion until golden brown. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region–the Sichuan Peppercorn–gives dishes a unique "numbing" effect. It's almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat!