Workshop memories 23.07.2023

Thank you for joining our vegan cooking event :)

This time we had a special speaker who shared her mapo tofu recipe with us.

If you want to make this picture's mapo tofu ,

you can refer to the recipe below.

My personal mapo tofu recipe is different from this mapo tofu.

You can check that ones on my blog too.

Ingredients for about 3 servings

1cup chopped mushroom ( in the workshop we had king oyster mushroom)

1/2cup chopped carrot

1/2cup chopped leek( green)

1/2cup chopped green onion ( topping )

1tbsp oil ( for example peanut oil)

Sesame oil ( optional topping )

450g medium firm tofu (or boiled silky tofu )

1tsp naturally fermented beans (=1tbsp soaked and chopped form )

10 roasted and ground Szechuan pepper corns (or use a pinch of powder)

2tbsp light soy sauce

1tsp dark soy sauce

1tsp raw cane sugar

1/2 tsp ginger (optional)

1/2tsp garlic (optional)

1 tsp chili (optional )

1tbsp Dòubànjiàng (see step3)

1tbsp corn starch ( with 30ml water )

＋ about 350ml vegan broth or water

STEP 1

Heat some heat stable oil in a frying pan.

Slowly fry the ingredients, beginning with the most aromatic ones

such as garlic, ginger and the chopped fermented beans.

(We didn' t use garlic or ginger in the workshop)

2-3mins later add some leeks.

STEP 2

Add some other veggies such as carrot and mushrooms.

Stir-fry the watery vegetables for about 5 minutes until the water evaporates.

STEP３

Add Dòubànjiàng.

In the workshop we used this product↓

Stir-fry the paste until the chili turns the oil colour reddish.

STEP 4

Add vegan broth(or water).Then season it with soy sauce.

STEP5

Drain the boiled tofu in a separate pan and transfar them in this

frying pan. After the tofu is added, turn the heat to high.

If you are adding silky tofu ,boiling is essential step.

But if you use medium firm tofu you can just add diced tofu.

STEP6

Finally stir in half of the starchy water,then the rest of it.

(The key is to add it twice ,not all in once )

(Optional)

Add ground Szechuan pepper and chili.

The extra chili is totally optional as it’s already in the paste.

In the workshop we didn’t use any chia seeds but

I sometimes add 1tbsp chia seeds to balance fat and thicken the broth at the end.

When things are thickened thoroughly, it is ready.

Top with green onions , Szechuan pepper powder and a drizzle of roasted sesame oil.