VEGAN MAPO TOFU

This Vegan Mapo Tofu recipe is perfect for a hectic and lazy weeknight when you’re too tired to grab the groceries and only left with the ingredients inside your fridge. With just a few ingredients to use and a few steps to follow, you and your family can still enjoy a healthy and satisfying dinner.

Prep Time: 20 mins

Cooking Time: 15 mins

Servings: 2 - 3

INGREDIENTS

• 1 block of soft tofu

• 1-2 cups of mushroom

• 1/2 bell pepper

• scallion (for garnish)

For the sauce:

• 3 tbsp vegan oyster sauce

• 1 tbsp red pepper flake

• 1 tbsp red pepper powder

• 3 tbsp vegetable oil

• 1 tbsp sugar

• 1 tbsp garlic powder

• 1 tbsp minced ginger

• 2 tsp cornstarch (mixed with 2 tbsp water)

INSTRUCTIONS

• Use TOFUDEE Tofu Press to drain liquid from a block of tofu. Let sit for 20 minutes.

• Set aside the tofu press, and cut all the veggies as needed.

• In a wok over low heat, add the vegetable oil, red pepper flake, and red pepper powder. Cook for 30 seconds.

• Turn up the heat to medium and add the pressed and cubed tofu.

• Bring the mixture up to a simmer, and allow it to bubble for 1 minute.

• Add the cornstarch to the sauce. Allow the sauce to thicken.

Serve and enjoy! 😋😉