Vegan Mapo Tofu

Delight in the bold and captivating flavours of our Mapo Tofu! Brown your firm tofu in vegetable oil and soy sauce before tossing in your cubed tofu with dried shiitake mushrooms, Sichuan pepper powder, and soy sauce into the rice cooker with chili bean sauce and sugar. The sweet and spicy dish is sure to satisfy.

40 minutes

Hard

Serves 2

Ingredients

For the ‘meat’ part:
1 tbsp vegetable oil
3.5 oz firm tofu
2 tsp soy sauce

Others:
7 oz firm tofu, cubed
2 tsp soy sauce
2 tbsp dried shitake mushrooms, soaked
1/4 tsp Sichuan pepper powder
1/4 tsp Sichuan pepper powder
1 tsp raw sugar
1/4 cup frozen edamame beans
1/2 tsp corn flour
2 tbsp water
1 spring onion, chopped

Instructions

Step 1	Cut 7 oz of firm tofu into small cubes.
Step 2	Use "Browning" mode. Add 1 tbsp of vegetable oil, 3.5 oz of minced firm tofu and 2 tsp of soy sauce. Take it out for later use.
Step 3	Add cubed tofu, 2 tbsp of soaked dried shitake mushroom, 1/4 tsp of Sichuan pepper powder, 2 tsp of soy sauce, 1 tbsp of chili bean sauce, 2 tbsp of water and 1 tsp of raw sugar.
Step 4	Add the pre-fried tofu from Step 2, 1/4 cup of frozen edamame beans and 1/2 tsp of corn flour mixed with 2 tbsp of water.
VOILA!	Enjoy your sweet and spicy dish of vegan mapo tofu!