Ingredients
-
5
-
1
-
1
-
1
-
1/2
-
1/4
-
14
-
1 - 2
-
2
-
1/4
-
-
-
-
-
Directions
Vegetarian Mapo Tofu, Mapo tofu served at Chinese restaurants always contains ground meat, so I came up with this vegan version. The taste is not exactly the same, but it is still a good dish. I suggest serving it with cooked quinoa or brown rice. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, Mapo tofu served at Chinese restaurants always contains ground meat, so I came up with this vegan version. The taste is not exactly the same, but it is still a good dish. I suggest serving it with cooked quinoa or brown rice. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog,
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soak Dried Shiitake Mushrooms in One Cup of Water For 1-2 Hours or Until Soft. Save the Water. Finely Dice the Mushrooms. |
|
2
Done
|
in a Skillet, Heat Sesame Seed Oil and Saut Minced Ginger and Garlic. Add Carrots and Saut. Add Mushrooms and Peas and Saut. |
|
3
Done
|
Add Diced Tofu and 1 Cup Water Used For Soaking Mushrooms. |
|
4
Done
|
Add Salt, Tamari, and 1 - 2 Tsp Chili Paste (depending on How Spicy You Want). Cook Until Everything Is Heated Through. |
|
5
Done
|
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. |
|
6
Done
|
Transfer the Dish to Plates and Sprinkle Sliced Green Onions. |
