LEARN HOW TO MAKE THE BEST VEGAN MAPO TOFU RECIPE AT HOME!
LAY HO MA!! Mapo tofu is unquestionably considered one of my all time favorite recipes. It is salty, spicy, and while you scoop this amazingness onto a bowl of rice it is legit sport over. Be part of me on this episode and learn to make my final vegan mapo tofu recipe. Let’s start
Elements:
4 dried shiitake mushrooms
2 1/2 cups water
3 sticks inexperienced onion
1 cup canned chickpeas
1lb mushy or medium agency tofu
2 items garlic
1 small piece ginger
1-2 tsp Sichuan peppercorns (or black peppercorns)
3 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 tsp chili powder
2 tbsp doubanjiang (Chinese language broad bean chili paste)
1 tsp cane sugar
1 tbsp soy sauce
splash of rice vinegar
2 tsp potato starch + 1 tbsp water
Instructions:
1. Place the dried shiitake mushrooms in a small saucepan and add within the water. Cowl and convey to a boil
2. Chop the inexperienced onion. Roughly crush the chickpeas with a fork
3. When the water involves a boil, simmer on medium for 10min
4. Drain out the tofu and thoroughly slice into cubes
5. Pour out and reserve the mushroom water. Settle down the mushrooms with chilly water and squeeze out the liquid. Then, take away the stalks from the mushrooms and finely cube
6. Finely chop the garlic and ginger
7. Warmth up a sauté pan to medium warmth. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar
8. Place the pan again onto medium warmth. Add the chili oil
9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for one more minute
10. Add within the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a very good stir, then add within the reserved mushroom water
11. Add within the cane sugar, soy sauce, and rice vinegar. Give the pan a stir
12. Make a slurry by combining the potato starch with 1 tbsp water
13. Slowly pour within the slurry whereas stirring
14. Add within the tofu and gently stir round them
15. Plate and garnish with the chopped inexperienced onion
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Hong Kong born Canadian, Wil Yeung is a global photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a younger boy carrying with him his capacity to talk Cantonese and a few damaged English. A lot of his culinary aspirations stem from his background within the visible and musical artwork areas. Whether or not you are plant based mostly or plant based mostly curious, Wil believes that studying tips on how to make meals can actually change your life and of these round you.
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