How To Make Mushroom Mapo Tofu
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Serves:
Ingredients
- 1 pound firm tofu, cubed
- 8 ounces mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons doubanjiang (spicy broad bean paste)
- 1 tablespoon soy sauce
- 1 teaspoon Sichuan peppercorns, crushed
- 1 cup vegetable broth
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 2 green onions, thinly sliced
- Steamed rice, for serving
Instructions
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In a large pan, heat the vegetable oil over medium heat. Add the garlic and ginger, and sauté until fragrant, about 1 minute.
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Add the doubanjiang and stir-fry for another minute.
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Add the mushrooms and tofu, and cook for 3-4 minutes, until mushrooms start to soften.
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Stir in the soy sauce, Sichuan peppercorns, and vegetable broth. Bring to a simmer and let it cook for 10 minutes, stirring occasionally.
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Add the cornstarch mixture and cook for another 2 minutes, until the sauce thickens.
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Garnish with green onions and serve hot over steamed rice.
Nutrition
- Calories : 256kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 735mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 19g
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