Vegetarian Mapo Tofu

photo by InnerHarmonyNutriti

- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 5 dried shiitake mushrooms
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 1 garlic clove, minced
- 1⁄2 carrot, finely chopped
- 1⁄4 cup fresh green peas or 1/4 cup frozen green pea
- 14 ounces tofu, diced
- 1 -2 teaspoon chili bean paste or 1 -2 teaspoon other spicy chili paste
- 2 tablespoons tamari
- 1⁄4 teaspoon salt
- 2 teaspoons potato starch
- 2 green onions, sliced
directions
- Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms.
- In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté.
- Add diced tofu and 1 cup water used for soaking mushrooms.
- Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through.
- In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat.
- Transfer the dish to plates and sprinkle sliced green onions.
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