Recipe of Quick Vegan mapo tofu

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Speedy Vegan mapo tofu. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vegan mapo tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan mapo tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegan mapo tofu is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegan mapo tofu estimated approx 40 mins.

To get started with this recipe, we must first prepare a few components. You can cook Vegan mapo tofu using 14 ingredients and 11 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Vegan mapo tofu:

1. 1 tbsp Sichuan/Schezwan pepper
2. 1.5 tbsp Chilli garlic sauce,
3. 1.5 tbsp Chilli black bean sauce
4. 3-4 tianjin red chillies
5. As needed Veg broth
6. As needed Ginger and garlic
7. soy sauce and vinegar
8. 1 tbsp corn flour or besan
9. Veggies
10. Shiitake mushrooms or/and Oyster mushrooms
11. 15 oz canned chickpeas
12. 1 tofu block
13. spring onions

Instructions to make to make Vegan mapo tofu

1. Roast Schezwan pepper (or normal pepper) in a pan. Crush them.
2. Add chilli garlic sauce and chilli black bean sauce in pot (generous qty). Add sesame seeds. Add tian jin red chillies. (Chinese red chilli)
3. Roughly mash chickpeas and add to pot. Add shiitake mushrooms or oyster mushrooms into the mashed chickpeas. (If using dried shiitake mushrooms boil them in water and then you can use water as broth).
4. Mix it well. Cook it till majority water from mushroom evaporates.
5. Add ginger and garlic to the pot.
6. Add the crushed roasted Schezwan pepper.
7. Add veg broth.
8. Add soy sauce. Add rice vinegar (or normal white vinegar). (keep adding 1 tsp till taste is great)
9. Add corn flour to make slurry. (alternate: use besan) mix flour in little water and then add to pot. Let everything boil well.
10. Add tofu. Let it cook. Add spring onions.
11. Serve with rice/udon noodles.

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