this post was submitted on 14 Sep 2024
67 points (100.0% liked)

food

22301 readers
23 users here now

Welcome to c/food!

The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.

Animal liberation is essential to any leftist movement.

Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.

Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".

Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.

Compiled state-by-state resource for homeless shelters, soup kitchens, food pantries, and food banks.

Food Not Bombs Recipes

The People's Cookbook

Bread recipes

Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.

Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat

Cuisine of the month:

Thai , Peruvian

founded 4 years ago
MODERATORS
[email protected]
[email protected]
[email protected]
67
Quick, easy and affordable: 2nd week of September - Mapo tofu (hexbear.net)
submitted 1 month ago by [email protected] to c/[email protected]
11 comments fedilink hide all child comments
 

kirby-wave

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. 
top 11 comments
sorted by: hot top controversial new old
[–] [email protected] 9 points 1 month ago (1 children)

Yeah this rocks. I'm going to try it with lentils as the protein yummy

[–] [email protected] 3 points 1 month ago

Heck yeah! Let us know how it turns out.

[–] [email protected] 7 points 1 month ago (3 children)

I just made this recipe last week, it was quite tasty (although I dialed back on the chili and Sichuan pepper)

https://www.reddit.com/r/Cooking/comments/bkwppx/recipe_sichuan_mapo_tofu_revisited_%E9%BA%BB%E5%A9%86%E8%B1%86%E8%85%90/

[–] [email protected] 6 points 1 month ago* (last edited 1 month ago)

mapotofu is one of my favorite dishes and there are a lot of variations on it, but this recipe from chinese cooking demystified is by far the best starting point recipe out there. One variation i like to make is to double the black bean and green onion, and use less water and doubanjiang

[–] [email protected] 3 points 1 month ago (1 children)

I’ve noticed a lot of people in the West that seem to love to turn their Mapo Tofu into a damn hamburger helper meal. You can ultimately add however the hell much beef you want (I ain’t judging), but note that more beef will mean that you’ll need more oil if you want to get a nice result

hell yeah, i've never had a mapo tofu that was full of mince, vegan or non-vegan. at vegan places they usually cook it without any meaty bits at all, and half the time at omni restaurants it's vegan if you ask them not to use lard/beef fat. the meat is there for flavor and maybe to add some texture to the sauce (though that's more from the beans)

japanese/taiwanese/western mapo tofu, with its lack of spices and its thick gravy sauce, is fine, but it's kind of bland and heavy and boring compared to the real thing.

[–] [email protected] 1 points 1 month ago

I've made it a couple times, with beef, pork, and no meat. The seasoning is really the star of the show, you definitely don't need the meat.

It also pairs really well with mashed potatoes, especially if you add a little extra broth to make it more like a chunky gravy.

[–] [email protected] 2 points 1 month ago

A Reddit link was detected in your comment. Here are links to the same location on alternative frontends that protect your privacy.

[–] [email protected] 5 points 1 month ago (1 children)

Oh good call, mapo tofu is so good. I really like the mix of crumbled tofu and ground round. That on rice is chefs-kiss

[–] [email protected] 5 points 1 month ago (1 children)

Looks great, thanks for sharing! pog-dolphin

[–] [email protected] 2 points 1 month ago

Your welcome!! I hope you like it.