Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spicy vegan lentil mabo tofu. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Try this quick and easy vegetarian recipe if you find it hard to find something meat-free to tickle your taste buds. Stir through the coriander just before serving. Top tip for making Spicy lentil tofu. For added texture, coat your tofu in cornflour before frying it.
Spicy Vegan Lentil Mabo Tofu is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Spicy Vegan Lentil Mabo Tofu is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook spicy vegan lentil mabo tofu using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Spicy Vegan Lentil Mabo Tofu:
- Prepare 100 g lentils, soaked overnight
- Get 1 block silk or soft tofu, 350-400 g
- Prepare 3 cloves garlic
- Make ready 1 chunk fresh ginger
- Take 1 spring or green onion, white part
- Make ready 1 Tbsp Chinese fermented black beans
- Make ready 1/2 tsp Sichuan peppercorns, ground
- Make ready 1-2 tsp douban jiang (spicy chili bean paste)
- Get 1 Tbsp sesame oil (or vegetable oil)
- Make ready 1/2 cup vegetable or kombu stock
- Make ready 2 tsp potato starch
- Take 1 Tbsp soy sauce
- Prepare 1 tsp sugar
- Prepare Chopped scallions to garnish
In this vegan mapo tofu recipe, I omitted the pork and used a generous amount of fermented bean pastes to give the dish flavor. Get ready for some serious spice! This vegan mapo tofu recipe is quite spicy. This spicy lentil dahl recipe is a dairy-free vegan soup that is hearty and delicious.
Instructions to make Spicy Vegan Lentil Mabo Tofu:
- 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.
This vegan mapo tofu recipe is quite spicy. This spicy lentil dahl recipe is a dairy-free vegan soup that is hearty and delicious. It's also easy and inexpensive to make and great with flatbread. This red lentil recipe for the popular Indian dish uses a little sesame oil for depth and flavor in place of the traditional ghee, which makes it vegan. This Vegan Mapo Tofu brings together the flavours from both Japanese and Chinese versions of Mapo Tofu.
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