Ingredients
-
For the sauce:
-
1/4 cup unsweetened natural apple sauce (or water)
-
2 tablespoons light brown sugar (or coconut sugar, date syrup, or agave nectar)
-
1 teaspoon cornstarch
-
1 tablespoon soy sauce
-
1/2 teaspoon rice vinegar
-
1/4 teaspoon five spice powder
-
1/4 teaspoon salt
-
Pinch red pepper flakes (optional)
-
For the filling:
-
1 block extra firm silken tofu, drained and cut into cubes
-
2 cloves garlic, minced
-
1-inch piece of fresh ginger, minced
-
1/4 cup fermented black beans, rinsed and drained
-
1/4 cup slivered almonds
-
1/4 cup unsalted dry roasted cashews
-
2 green onions, thinly sliced, white parts only
-
1 tablespoon olive oil
Directions
Sub_title: Gluten-free, Kid-friendly, High-protein, Low-carb, Whole food plant-based
Description: This easy vegetarian mapo tofu recipe is packed with bold Sichuan peppercorn flavor, creamy silken tofu, and crunchy fermented bean paste. It’s a complete protein, gluten-free, low carb, and perfect for busy weeknights!
Ingredients:
For the sauce:
* 1/4 cup unsweetened natural apple sauce (or water)
* 2 tablespoons light brown sugar (or coconut sugar, date syrup, or agave nectar)
* 1 teaspoon cornstarch
* 1 tablespoon soy sauce
* 1/2 teaspoon rice vinegar
* 1/4 teaspoon five spice powder
* 1/4 teaspoon salt
* Pinch red pepper flakes (optional)
For the filling:
* 1 block extra firm silken tofu, drained and cut into cubes
* 2 cloves garlic, minced
* 1-inch piece of fresh ginger, minced
* 1/4 cup fermented black beans, rinsed and drained
* 1/4 cup slivered almonds
* 1/4 cup unsalted dry roasted cashews
* 2 green onions, thinly sliced, white parts only
* 1 tablespoon olive oil
Instructions:
1. In a small bowl, whisk together the ingredients for the sauce until smooth. Set aside.
2. Heat a large non-stick skillet over medium heat. Add the oil and swirl to coat the bottom.
3. Add the tofu cubes to the pan and cook, stirring occasionally, until golden brown and slightly charred on all sides, about 5 minutes. Remove from the heat and set aside.
4. In the same pan used for the tofu, add the remaining 1 tablespoon of oil. Once hot, add the garlic and ginger and saute until fragrant, about 30 seconds.
5. Pour in the sauce mixture and bring to a simmer. Cook for another minute, whisking constantly, until thickened.
6. Add the fermented black beans, slivered almonds, and dry roasted cashews to the pan. Stir well to combine.
7. Add the green onion whites and cook for an additional minute.
8. Add the cooked tofu cubes to the pan and toss everything together until evenly combined.
Serve immediately over cauliflower rice, quinoa, or your favorite grain. Enjoy as a main dish or side dish!
Difficulty: Easy
Servings: 4
Nutrition Facts: Calories per serving: 345kcal | Carbohydrates: 32g | Protein: 14g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 483mg | Potassium: 435mg | Fiber: 10g | Sugar: 11g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg
Steps
|
1
Done
|
In a small bowl, whisk together the ingredients for the sauce until smooth. Set aside. |
|
2
Done
|
Heat a large non-stick skillet over medium heat. Add the oil and swirl to coat the bottom. |
|
3
Done
|
Add the tofu cubes to the pan and cook, stirring occasionally, until golden brown and slightly charred on all sides, about 5 minutes. Remove from the heat and set aside. |
|
4
Done
|
In the same pan used for the tofu, add the remaining 1 tablespoon of oil. Once hot, add the garlic and ginger and saute until fragrant, about 30 seconds. |
|
5
Done
|
Pour in the sauce mixture and bring to a simmer. Cook for another minute, whisking constantly, until thickened. |
|
6
Done
|
Add the fermented black beans, slivered almonds, and dry roasted cashews to the pan. Stir well to combine. |
|
7
Done
|
Add the green onion whites and cook for an additional minute. |
|
8
Done
|
Add the cooked tofu cubes to the pan and toss everything together until evenly combined. |
|
9
Done
|
1.5g | Polyunsaturated Fat: |
|
10
Done
|
6.5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 483mg | Potassium: 435mg | Fiber: 10g | Sugar: 11g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg |
