Zucchini no noodle lasagna with oyster mushrooms

Vegan Mapo Tofu

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by: KrazyKiwi!






When you're short on time and you're in need of something nutritious, then this 15 minute vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan style mapo tofu which is both spicy and aromatic.




ingredients

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serves: 4-6

400 g block silken tofu

150 g shiitake mushrooms

125 ml vegetable broth

2 tbsp black bean paste

30 g black beans

6 cloves garlic, minced

1 tbsp ginger, minced

1 tsp Sichuan peppercorns

2 tsp low sodium soy sauce

1 tbsp peanut oil

1 tsp sesame oil

1 tsp chilli oil

1 tbsp honey

30 g green onions, thinly sliced

1 tsp cornstarch

25 g finely chopped peanuts

Nutrition Facts
Vegan Mapo Tofu

Servings Per Recipe: 4

Amount per Serving

Calories: 240

  • Total Fat: 11.9 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 250.5 mg
  • Total Carbs: 22.7 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 7.6 g
  • Protein: 13 g
VIEW DETAILED NUTRITION

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preparation

Zucchini no noodle lasagna with oyster mushrooms 1.   1. Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.

2.  2. Heat peanut oil in a wok.

3.  3. Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.

4.  4. Add in chili bean paste and soy sauce mixture.

5.  5. Stir until thick then add tofu. Heat for a minute.

6.  6. Transfer to a serving dish then drizzle chili oil and sesame oil.

7.  7. Top with chopped peanuts.

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