ENVIRONMENTAL ISSUES Spicy Tofu [Vegan] – One Green Planet – GWC Mag gwcmagFebruary 25, 2024054 views 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. Report Recipe Issue Please report any concerns about this recipe below! Is there an issue with this recipe? Report an Issue