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
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)
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! 😋😉