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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Mapo tofu served at Chinese restaurants always contains ground meat, so I came up with this vegan version. The taste is not exactly the same, but it is still a good dish. I suggest serving it with cooked quinoa or brown rice. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, . Ingredients:
5 dried shiitake mushrooms |
1 tablespoon sesame oil |
1 teaspoon ginger, minced |
1 garlic clove, minced |
1/2 carrot, finely chopped |
1/4 cup fresh green peas or 1/4 cup frozen green pea |
14 ounces tofu, diced |
1 -2 teaspoon chili bean paste or 1 -2 teaspoon other spicy chili paste |
2 tablespoons tamari |
1/4 teaspoon salt |
2 teaspoons potato starch |
2 green onions, sliced |
Directions:
1. Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms.
2. In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté.
3. Add diced tofu and 1 cup water used for soaking mushrooms.
4. Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through.
5. In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat.
6. Transfer the dish to plates and sprinkle sliced green onions.
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