Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, spicy vegan lentil mabo tofu. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Spicy Vegan Lentil Mabo Tofu is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Spicy Vegan Lentil Mabo Tofu is something that 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 begin with this recipe, we must prepare a few components. You can cook spicy vegan lentil mabo tofu using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Spicy Vegan Lentil Mabo Tofu:
- Prepare 100 g lentils, soaked overnight
- Make ready 1 block silk or soft tofu, 350-400 g
- Prepare 3 cloves garlic
- Get 1 chunk fresh ginger
- Prepare 1 spring or green onion, white part
- Make ready 1 Tbsp Chinese fermented black beans
- Prepare 1/2 tsp Sichuan peppercorns, ground
- Get 1-2 tsp douban jiang (spicy chili bean paste)
- Get 1 Tbsp sesame oil (or vegetable oil)
- Prepare 1/2 cup vegetable or kombu stock
- Get 2 tsp potato starch
- Prepare 1 Tbsp soy sauce
- Get 1 tsp sugar
- Get 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.
Instructions 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 is going to wrap it up for this exceptional food spicy vegan lentil mabo tofu recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
