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This dish (đậu phụ sốt cay) was inspired by the popular Chinese mapo tofu. Be sure to use silken tofu for better results. It can also be served as a side along with steamed rice.
Spicy Tofu [Vegan]
Ingredients You Need for Spicy Tofu [Vegan]
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced shallot
- 1 teaspoon minced bird’s eye chili pepper, plus sliced chili pepper for garnish (optional)
- 1/2 ounce (14 g) dried shiitake mushrooms, soaked and minced
- 1 tablespoon chili jam (page 25) or hot sauce (such as sriracha or Korean hot pepper paste)
- 1 tablespoon soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1/4 cup (60 ml) water
- 1 tablespoon julienned ginger
- 10 1/2 ounces (300 g) silken tofu, cut into small cubes
- 1 tablespoon sugar
- 1/2 teaspoon vegetable or mushroom stock powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 ounce (28 g) chopped cilantro, for garnish
How to Prepare Spicy Tofu [Vegan]
- In a large skillet or wok, heat oil over medium heat. Add garlic, shallot, and minced chili pepper, and cook and stir until garlic turns slightly golden on edges (about 30 seconds).
- Add mushrooms, chili jam, soy sauce, and vegetarian oyster sauce, and mix well.
- Stir in water and ginger.
- Add tofu cubes, sugar, stock powder, and salt, and simmer until sauce slightly thickens (2 to 3 minutes).
- Transfer to a platter, dust with ground pepper, garnish with chopped cilantro and sliced chili pepper (if using), and serve.
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