mapo-tofu | aktivolife

Mapo Tofu

Total time: 50 minutes

Serves 8

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

400g - Tofu firm, cubed

8 pcs - Dried Shiitake mushrooms, rehydrated, minced

½ tb - Sesame oil

1 pinch - Salt

1 tb - Canola oil

1 ½ tb - Doubanjiang

½ tb - Fermented black beans, low sodium, roughly chopped

½ tb - Ground Sichuan pepper

400 ml - Water

1 tb - Soy sauce, soy sauce

5 - Scallion stems, finely chopped

2 - Garlic cloves, peeled, minced

1-inch - Ginger, peeled, minced

Slurry Mixture

2 ½ tb - Water

1 tb - Cornstarch

UTENSILS

Frying pan, Mixing bowl with lid, Saucepan, Peeler, Chopping board, Knife

INSTRUCTIONS

1. Add the water and a pinch of salt to a cooking pot. Bring to a boil. Add the tofu and boil for 1 min. Drain the tofu. Set aside.

2. Heat ½ tbsp of oil in a saucepan and add the minced shiitake mushroom. Fry for 2 minutes. Transfer the mushroom to a plate. Set aside.

3. In the same saucepan, add ½ tablespoon of oil and fry the doubanjiang for 1 minute over a low flame until it turns a brighter red.

4. Add the fermented black beans, garlic, scallions, ginger and stir fry for 30 seconds.

5. Mix 400 ml water, low sodium soy sauce and the shiitake mushrooms into the pan. Bring to a boil then lower the heat and continue to simmer for 3 minutes.

6. Add the tofu and simmer for another 8 minutes.

7. Stir in the slurry and wait until the sauce thickens.

8. Season with ground Sichuan pepper to taste. Remove from the heat.

9. Transfer the Mapo tofu to a serving plate and garnish with roasted chopped peanuts.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 93g

Energy (kcal)

123.0

Carbs (g)

5.3

Proteins (g)

7.3

Fats (g)

7.7

Fibre (g)

5.0