Mapo Tofu

What You’ll Need:

1 oz Dried Shiitake Mushroom, soaked in hot water for 30 minutes and then finely sliced

1 Tbsp Sunflower Oil

2 Tbsp Black Bean Garlic Sauce

2 Garlic Cloves, finely chopped

1 Inch Piece Ginger, peeled and finely chopped

1 Carrot, peeled and finely chopped

16 oz Package of Soft Tofu, sliced into large chunks

2 Cups Veggie Stock

1 Tsp Sugar

1 Tbsp Sambal Oelek

1 Tbsp Corn Starch mixed with 1 Tbsp Water

1 Cup Frozen or Fresh Peas

2 Green Onion, Finely Chopped

Salt & White Pepper to Taste

What You’ll Do:

1. Drain the mushrooms and squeeze out moisture with hands then slice thin.
2. Add the oil to a medium stock pot over medium heat. Once hot, add the bean sauce, garlic and ginger and cook until fragrant… 1-2 minutes.
3. Add the mushroom and carrot then stir to combine. Continue stirring and cook for another 1-2 minutes or until the carrot has begun to soften.
4. Lower heat then add the tofu and veggie stock along with the sugar and sambal. Cover and cook on low for 10-12 minutes.
5. Uncover and stir in the cornstarch slurry and cook for an additional 1-2 minutes.
6. Once the mixture begins to slightly thicken, add the peas and simmer until cooked through… about 1-2 minutes more.
7. Remove from heat and serve over your favorite white or brown rice.
8. Enjoy!!