* 300 g silken tofu * 1/3 cup textured vegetable protein dry * 1/2 cup shitake mushrooms * 1 tsp minced garlic * 1 tsp minced ginger * 1 tbsp gochugaru (sub 1 tsp chili flakes) * 1 tbsp sesame oil * 2 dried red chilies * 2.5 tbsp broad bean paste * 1 tsp Sichuan pepper * 1/2 tsp 5-spice powder * 1 tsp sweetener * 1 tbsp light soy sauce * 1 cup water add more water if required * 1 tbsp corn starch (+1/4 cup water) * salt
**Garnish**
* chopped spring onions
###Instructions
1. Cut silken tofu into even cubes. Soak textured vegetable protein in hot water for 5 minutes, then drain. 1. Deseed the red chilies if you can’t handle spice. Sauté red chilies in sesame oil. 1. Add minced ginger and garlic to the oil and sauté until fragrant. Add chili flakes or gochugaru at this step (optional). 1. Add TVP, mushrooms and wait for it to be 3/4 cooked. Add 1 tsp Sichuan pepper , 5-spice powder then broad bean paste. Give it a good mix. 1. Add sweetener, soy sauce, water and let simmer for about 5 minutes. Add silken tofu cubes. 1. Add soy sauce, then corn starch slurry, give it a good mix and simmer for another 5 minutes. 1. Serve with spring onions and chili oil if you want an extra spicy kick.
Low effort?! There are 17 ingredients, several of which can only be found in certain grocery stores.
ghost6007
Instead of lifestyle commentary in the subtitles, we would appreciate the actual ingredients list.
This video is the website equivalent of 10 pages of preamble by the author about how their nana cooked food before actually getting to the 1/2 page recipe.
RootBeerFloatz69
We don’t need a sermon. Vegan food can be excellent, but I’ve had actual mapo and this ain’t it.
tykit2RIDE
That sauce is way too brown. If there isn’t a slick of chili oil at the top it isn’t mapo.
5 Comments
###Ingredients
* 300 g silken tofu
* 1/3 cup textured vegetable protein dry
* 1/2 cup shitake mushrooms
* 1 tsp minced garlic
* 1 tsp minced ginger
* 1 tbsp gochugaru (sub 1 tsp chili flakes)
* 1 tbsp sesame oil
* 2 dried red chilies
* 2.5 tbsp broad bean paste
* 1 tsp Sichuan pepper
* 1/2 tsp 5-spice powder
* 1 tsp sweetener
* 1 tbsp light soy sauce
* 1 cup water add more water if required
* 1 tbsp corn starch (+1/4 cup water)
* salt
**Garnish**
* chopped spring onions
###Instructions
1. Cut silken tofu into even cubes. Soak textured vegetable protein in hot water for 5 minutes, then drain.
1. Deseed the red chilies if you can’t handle spice. Sauté red chilies in sesame oil.
1. Add minced ginger and garlic to the oil and sauté until fragrant. Add chili flakes or gochugaru at this step (optional).
1. Add TVP, mushrooms and wait for it to be 3/4 cooked. Add 1 tsp Sichuan pepper , 5-spice powder then broad bean paste. Give it a good mix.
1. Add sweetener, soy sauce, water and let simmer for about 5 minutes. Add silken tofu cubes.
1. Add soy sauce, then corn starch slurry, give it a good mix and simmer for another 5 minutes.
1. Serve with spring onions and chili oil if you want an extra spicy kick.
[Source](https://browngirlveganeats.com/vegan-mapo-tofu/)
Low effort?! There are 17 ingredients, several of which can only be found in certain grocery stores.
Instead of lifestyle commentary in the subtitles, we would appreciate the actual ingredients list.
This video is the website equivalent of 10 pages of preamble by the author about how their nana cooked food before actually getting to the 1/2 page recipe.
We don’t need a sermon. Vegan food can be excellent, but I’ve had actual mapo and this ain’t it.
That sauce is way too brown. If there isn’t a slick of chili oil at the top it isn’t mapo.