Ingredients
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For the Sauce:
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1 block extra-firm tofu (about 1 lb), drained and cut into small cubes
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1/2 cup unsweetened natural soymilk (or water)
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2 tbsp brown rice vinegar
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2 tbsp maple syrup
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1/2 tsp cornstarch
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1/2 tsp arrowroot powder
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1/4 cup chopped green onions (white and light green parts only)
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2 cloves garlic, minced
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1-inch piece of fresh ginger, peeled and minced
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1 tablespoon red miso paste (optional)
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1 teaspoon Chinese five-spice powder
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/4 teaspoon ground white peppercorns
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Salt, to taste
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For the Vegetables:
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1 large bell pepper, any color, sliced into thin strips
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1 small yellow squash, sliced into thin strips
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1 small zucchini, sliced into thin strips
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1/2 cup frozen shelled edamame, thawed and drained
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1/4 cup roughly chopped roasted sunflower seeds (optional)
Directions
Subtitle: This budget-friendly, gluten-free, high-protein, low-carb, oil-free, seasonal, vegan, whole food plant-based meal comes together quickly and easily!
Description: If you’re looking for a delicious and nutritious vegetarian dinner that packs a punch of flavor, look no further than our Spicy Miso Mapo Tofu! This dish is inspired by traditional Sichuan cuisine, which emphasizes bold flavors and innovative combinations. Our recipe features fermented miso paste, spicy chili peppers, garlic, ginger, and plenty of fresh vegetables to create a mouthwatering sauce that coats tender cubes of tofu. Serve over steamed rice or cauliflower rice for a complete meal.
Ingredients:
For the Sauce:
* 1 block extra-firm tofu (about 1 lb), drained and cut into small cubes
* 1/2 cup unsweetened natural soymilk (or water)
* 2 tbsp brown rice vinegar
* 2 tbsp maple syrup
* 1/2 tsp cornstarch
* 1/2 tsp arrowroot powder
* 1/4 cup chopped green onions (white and light green parts only)
* 2 cloves garlic, minced
* 1-inch piece of fresh ginger, peeled and minced
* 1 tablespoon red miso paste (optional)
* 1 teaspoon Chinese five-spice powder
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 teaspoon ground white peppercorns
* Salt, to taste
For the Vegetables:
* 1 large bell pepper, any color, sliced into thin strips
* 1 small yellow squash, sliced into thin strips
* 1 small zucchini, sliced into thin strips
* 1/2 cup frozen shelled edamame, thawed and drained
* 1/4 cup roughly chopped roasted sunflower seeds (optional)
Instructions:
1. Begin by making the sauce. Combine all sauce ingredients except for the cornstarch mixture in a blender or food processor. Blend until smooth, stopping to scrape down the sides as necessary. Set aside.
2. Heat a wok or large skillet over medium-high heat. Add the canola oil and swirl to coat the bottom evenly. Once hot, add the tofu cubes and fry until golden brown, about 5 minutes, stirring occasionally. Remove from the pan using a slotted spoon and set aside.
3. To the same pan, add the remaining 1 tablespoon of oil if desired. Over medium-low heat, sauté the bell peppers, squash, and zucchini until slightly softened, about 5 minutes. Stir in the edamame and continue cooking for another minute.
4. Add the sauce back to the pan along with the tofu cubes, green onions, garlic, and ginger. Cook until heated through, about 2-3 minutes. Season with salt to taste.
5. While the vegetables are simmering, prepare the cornstarch mixture. Whisk together the cornstarch and water until well combined. Add the miso paste and whisk until smooth.
6. Pour the cornstarch mixture into the wok or skillet with the vegetable mixture. Bring the sauce to a boil, stirring constantly with a wooden spoon or silicone spatula. Continue cooking for 1-2 minutes, or until the sauce has thickened.
7. Remove the pan from the heat and stir in the red miso paste (if using). Taste and adjust seasonings as needed. Serve immediately over steamed rice or cauliflower rice.
Note: For a spicier dish, feel free to increase the amount of chili flakes or add more dried chilis to your liking.
Steps
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1
Done
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Begin by making the sauce. Combine all sauce ingredients except for the cornstarch mixture in a blender or food processor. Blend until smooth, stopping to scrape down the sides as necessary. Set aside. |
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2
Done
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Heat a wok or large skillet over medium-high heat. Add the canola oil and swirl to coat the bottom evenly. Once hot, add the tofu cubes and fry until golden brown, about 5 minutes, stirring occasionally. Remove from the pan using a slotted spoon and set aside. |
|
3
Done
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To the same pan, add the remaining 1 tablespoon of oil if desired. Over medium-low heat, sauté the bell peppers, squash, and zucchini until slightly softened, about 5 minutes. Stir in the edamame and continue cooking for another minute. |
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4
Done
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Add the sauce back to the pan along with the tofu cubes, green onions, garlic, and ginger. Cook until heated through, about 2-3 minutes. Season with salt to taste. |
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5
Done
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While the vegetables are simmering, prepare the cornstarch mixture. Whisk together the cornstarch and water until well combined. Add the miso paste and whisk until smooth. |
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6
Done
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Pour the cornstarch mixture into the wok or skillet with the vegetable mixture. Bring the sauce to a boil, stirring constantly with a wooden spoon or silicone spatula. Continue cooking for 1-2 minutes, or until the sauce has thickened. |
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7
Done
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Remove the pan from the heat and stir in the red miso paste (if using). Taste and adjust seasonings as needed. Serve immediately over steamed rice or cauliflower rice. |
