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Before you jump to Spicy Vegan Lentil Mabo Tofu recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
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A large variety of quick health snacks is easily accessible. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to spicy vegan lentil mabo tofu recipe. To cook spicy vegan lentil mabo tofu you need 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Spicy Vegan Lentil Mabo Tofu:
- Take 100 g lentils, soaked overnight
- Provide 1 block silk or soft tofu, 350-400 g
- Provide 3 cloves garlic
- Get 1 chunk fresh ginger
- You need 1 spring or green onion, white part
- Use 1 Tbsp Chinese fermented black beans
- Get 1/2 tsp Sichuan peppercorns, ground
- Get 1-2 tsp douban jiang (spicy chili bean paste)
- Get 1 Tbsp sesame oil (or vegetable oil)
- Take 1/2 cup vegetable or kombu stock
- You need 2 tsp potato starch
- Get 1 Tbsp soy sauce
- Prepare 1 tsp sugar
- Provide Chopped scallions to garnish
Steps 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.
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