Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spicy vegan lentil mabo tofu. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spicy Vegan Lentil Mabo Tofu is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Spicy Vegan Lentil Mabo Tofu is something that I have loved my whole life. They are nice and they look wonderful.
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.
To get started with this particular 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 can achieve it.
The ingredients needed to make Spicy Vegan Lentil Mabo Tofu:
- Get 100 g lentils, soaked overnight
- Take 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
- Make ready 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
- Prepare 2 tsp potato starch
- Prepare 1 Tbsp soy sauce
- Make ready 1 tsp sugar
- Get 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’s going to wrap it up with this special food spicy vegan lentil mabo tofu recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
