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Vegan Mapo Tofu
Vegan Mapo Tofu

Before you jump to Vegan Mapo Tofu recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers along with hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some adjustments. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Continue reading for some approaches to go green and save energy, largely in the kitchen.

A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living just isn’t that tough. Typically, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to vegan mapo tofu recipe. You can have vegan mapo tofu using 20 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Vegan Mapo Tofu:
  1. Provide For the Sauce:
  2. Get 3 tbsp. Gochujang OR
  3. Use 1 tbsp. each Fermented Bean Paste and Fermented Chili Paste
  4. Take 1 tbsp. Mirin or other sweet cooking wine
  5. Use 2 tbsp. Rice Wine Vinegar
  6. Prepare 2 tbsp. Soy sauce
  7. Get 1/2 cup Vegetable or other Stock
  8. You need For the Tofu:
  9. You need 1 tbsp. Coconut Oil
  10. Provide 1/2 cup minced fresh Shiitake Mushrooms OR
  11. Get 1/2 cup dried Shiitake Mushrooms, rehydrated in hot water for 10 min. and rinsed
  12. Provide 1/2 cup chopped Green Onions, white and green parts separated
  13. Take 3-4 cloves minced Garlic
  14. Provide 1-2 tbsp. minced Ginger
  15. Take 2-3 dried Chili Peppers, any variety OR
  16. Take 2-3 tbsp. Red Pepper Flakes
  17. Get 1 package Firm or Extra Firm Tofu, cut into 1/2 inch cubes
  18. Get 1 tbsp. Corn Starch dissolved in 1-2 tbsp. water
  19. You need 1/2 tbsp. Sesame Oil (optional)
  20. Take 1-2 tbsp. Sesame or Caraway Seeds for garnish (optional)
Instructions to make Vegan Mapo Tofu:
  1. Bring 3-4 cups of water to a simmer over medium-high heat. Slide in the chopped tofu and simmer for 10 minutes.
  2. Whisk together the sauce ingredients and set aside.
  3. While the tofu cooks, sauté the garlic, ginger, and the whites of the onions over medium-high heat until fragrant (1-2 minutes).
  4. Add the mushrooms to the pan and continue cooking until soft.
  5. Once the mushrooms are done, add the sauce mixture to the pan and bring to a simmer.
  6. Strain the poached tofu and gently fold it into the sauce.
  7. Bring the sauce to a boil, stirring frequently to prevent burning.
  8. Gently stir in the corn starch and sesame oil, and cook until the sauce becomes thick and shiny (3-5 minutes).
  9. Serve over white rice or plain greek yogurt.
  10. Granish with the green parts of the onions, and sesame or caraway seeds (optional).

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