PLANT-BASED MAPO TOFU
I’m not vegetarian but I am exploring ways to get high protein meals from plants and reduce my meat consumption. I find this plant-based pork very good substitute for any recipe with minced pork. This plant based Mapo tofu didn’t disappoint!
Nutrition Per Serving
Calories: 450kcal | Carbohydrates: 56g | Protein: 30g | Fat: 10g
Ingredients
- 300 g rice, cooked (I use a mix of whitened and brown rice)
- 230 g plant-based pork (I use Omnipork)
- 250 g firm tofu
- 2 tsp chili bean sauce aka dou ban jiang
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp Sichuan peppercorn or dry chili powder
- 6 cloves garlic minced
- 1 stalk green onions
- 1 tsp cornstarch
- 2 tsp chili oil (optional)
Video
Instructions
- Remove excess of water or the firm tofu with a clean towel (no need if it’s silk tofu).
- Stir fry minced garlic and spring onions in spray of oil until fragrant.
- Add in the Sichuan peppercorns to infuse the aroma.
- Add the plant-jnbased meat and cook until well done.
- Add all the condiments listed above and mix well. Doubanjiang is the most important ingredient. You can adjust the quantity depending on how salty and spicy you like the sauce.
- Add the tofu cut in cubes and water. Simmer for few min until the tofu is cooked.
- Mix a bit of water with the cornstarch then drizzle in the slurry to thicken the sauce.
- Top with spring onions and chili oil before serving.
Notes
Calories and protein content vary a lot depending on the type and brands of the tofu you choose. I chose firm tofu because they are richer in protein than silk tofu.
