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Before you jump to Vegan Mapo Tofu recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons why this is so. The overall economy is affected by the number of individuals who suffer from health conditions such as high blood pressure, which is directly related to poor eating habits. There are more and more efforts to try to get us to follow a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically believe that healthy diets require a lot of work and will significantly alter how they live and eat. Contrary to that information, individuals can modify their eating habits for the better by implementing some small changes.
You can see results without needing to remove foods from your diet or make huge changes right away. Even more important than wholly altering your diet is simply substituting healthy eating choices whenever you can. Sooner or later, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. As you stick to your habit of eating healthier foods, you will see that you will not wish to eat the old diet.
Thus, it should be quite obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to vegan mapo tofu recipe. You can have vegan mapo tofu using 20 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Vegan Mapo Tofu:
- Prepare For the Sauce:
- Use 3 tbsp. Gochujang OR
- Get 1 tbsp. each Fermented Bean Paste and Fermented Chili Paste
- You need 1 tbsp. Mirin or other sweet cooking wine
- You need 2 tbsp. Rice Wine Vinegar
- Get 2 tbsp. Soy sauce
- Use 1/2 cup Vegetable or other Stock
- Get For the Tofu:
- Use 1 tbsp. Coconut Oil
- Take 1/2 cup minced fresh Shiitake Mushrooms OR
- Prepare 1/2 cup dried Shiitake Mushrooms, rehydrated in hot water for 10 min. and rinsed
- You need 1/2 cup chopped Green Onions, white and green parts separated
- Use 3-4 cloves minced Garlic
- Provide 1-2 tbsp. minced Ginger
- Take 2-3 dried Chili Peppers, any variety OR
- Take 2-3 tbsp. Red Pepper Flakes
- Take 1 package Firm or Extra Firm Tofu, cut into 1/2 inch cubes
- Provide 1 tbsp. Corn Starch dissolved in 1-2 tbsp. water
- Prepare 1/2 tbsp. Sesame Oil (optional)
- Use 1-2 tbsp. Sesame or Caraway Seeds for garnish (optional)
Instructions to make Vegan Mapo Tofu:
- Bring 3-4 cups of water to a simmer over medium-high heat. Slide in the chopped tofu and simmer for 10 minutes.
- Whisk together the sauce ingredients and set aside.
- While the tofu cooks, sauté the garlic, ginger, and the whites of the onions over medium-high heat until fragrant (1-2 minutes).
- Add the mushrooms to the pan and continue cooking until soft.
- Once the mushrooms are done, add the sauce mixture to the pan and bring to a simmer.
- Strain the poached tofu and gently fold it into the sauce.
- Bring the sauce to a boil, stirring frequently to prevent burning.
- Gently stir in the corn starch and sesame oil, and cook until the sauce becomes thick and shiny (3-5 minutes).
- Serve over white rice or plain greek yogurt.
- Granish with the green parts of the onions, and sesame or caraway seeds (optional).
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