Spicy Vegan Lentil Mabo Tofu. The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style. Tofu is cooked in a spicy and oily, chili- and bean-based sauce, which lends beautiful bright red color to the dish. While the original Shichuan Mapo Tofu is pretty spicy, the Japanese version is.

Mapo tofu was one of my favourite dishes growing up. Since my mother is Japanese, majority of the time I had the Japanese version of Mapo Tofu (also known as Mabo Dofu), over a bed of hot. Tofu Dishes Vegan Dishes Vegetarian Recipes Cooking Recipes Healthy Recipes Firm Tofu Ginger Garlic Tofu Recipe. You can have Spicy Vegan Lentil Mabo Tofu using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Spicy Vegan Lentil Mabo Tofu

Prepare 100 g of lentils, soaked overnight.
Prepare 1 block of silk or soft tofu, 350-400 g.
You need 3 cloves of garlic.
It's 1 of chunk fresh ginger.
You need 1 of spring or green onion, white part.
It's 1 Tbsp of Chinese fermented black beans.
It's 1/2 tsp of Sichuan peppercorns, ground.
You need 1-2 tsp of douban jiang (spicy chili bean paste).
You need 1 Tbsp of sesame oil (or vegetable oil).
It's 1/2 cup of vegetable or kombu stock.
It's 2 tsp of potato starch.
It's 1 Tbsp of soy sauce.
You need 1 tsp of sugar.
It's of Chopped scallions to garnish.

People, I can not stop eating this. Every week I tell myself to skip the tofu section. · The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the. In this video I am going to show you how to make one of the most famous Chinese dish, Mapo tofu. This is a vegan version of this spicy and flavorful dish.

Spicy Vegan Lentil Mabo Tofu step by step

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..

Cook longer if needed until golden brown. This Spicy Vegan Orange Tofu and Peppers is a great fix for weeknight dinner. Mabo tofu, a tofu and vegetable stew with a gravy sauce, is one of the most popular homecooked dishes in Japan. This recipe, inspired from a dish made by those homecooked meals, is recreated with a healthy touch and will be enjoyed by children and all ages. Spicy Quinoa-Lentil Wraps are a Trader Joe's copycat recipe and perfect for lunch, dinner or make ahead meals!