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Vegan Mapo Tofu

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"When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic."
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25 m servings 254 cals
Original recipe yields 4 servings

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  1. Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
  2. Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
  3. Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.


  • Cook's Note:
  • For a non-vegan version, substitute honey for the maple syrup.

Nutrition Facts

Per Serving: 254 calories; 16.3 g fat; 15.8 g carbohydrates; 13 g protein; 0 mg cholesterol; 658 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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