Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spicy vegan lentil mabo tofu. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Browse new releases, best sellers or classics. 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.
Spicy Vegan Lentil Mabo Tofu is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Spicy Vegan Lentil Mabo Tofu is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. 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
- Get 1 spring or green onion, white part
- Get 1 Tbsp Chinese fermented black beans
- Prepare 1⁄2 tsp Sichuan peppercorns, ground
- Prepare 1-2 tsp douban jiang (spicy chili bean paste)
- Make ready 1 Tbsp sesame oil (or vegetable oil)
- Make ready 1⁄2 cup vegetable or kombu stock
- Take 2 tsp potato starch
- Make ready 1 Tbsp soy sauce
- Prepare 1 tsp sugar
- Make ready Chopped scallions to garnish
It's usually made with ground pork, but I like making this lentil version a lot (it's also vegetarian/vegan). Here is how you cook it. 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. Here is how you cook that.
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.
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. Here is how you cook that. Tofu, mushrooms, and eggplant simmered in a spicy, flavorful, umami-rich sauce. This is not your typical mapo tofu recipe. For one, it's vegan so it doesn't contain any meat.
So that is going to wrap this up for this exceptional food spicy vegan lentil mabo tofu recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
