Hi again, gonna give this a try any feedback is welcome. This weeks second recipe is a Japanese take on mapo tofu, enjoy!
Ingredients for sauce
- 2½ Tbsp. doubanjiang (this is a must have)
- 1 Tbsp. miso
- ½ Tbsp soy sauce
- 2 Tbsp. mirin
- 1 tsp toasted sesame oil
- 1 tsp. potato starch or cornstarch
- 4 Tbsp. water
Ingredients for sauté
- 2 cloves garlic (minced)
- 1 Tbsp ginger (minced)
- 2 green onions/scallions (chopped to your liking)
- 14 oz. soft/silken tofu
- 1 Tbsp neutral oil
- ½ lb protein (impossible ground *eef or Seitan fine diced so it resembles crumbles)
Instructions
- Combine all ingredients for the sauce in a small bowl and mix (set aside).
- Heat a wok or large frying pan on medium heat, then add oil.
- Add the 1/2lb of protein, garlic, and ginger to the wok and stir fry till golden brown.
- Turn heat to medium-low, add the sauce, break apart the silken tofu into bite-sized pieces, and add to the wok.
- Gently stir the tofu, coating it in the sauce mixture, then simmer till heated through.
- Add green onions and serve with rice.
