Vegetable Mapo Tofu

Name: Vegetable Mapo Tofu
Total time: 30 min
Yield: 1621 g
Ingredients: Tofu 800 g; Lentils (Lens Beans) 300 g; Grilled King Oyster Mushroom 80 serving; Grilled Eggplant 40 g; Fresh Zucchini 70 g; Blanched Carrot 100 g; Sesame Oil 10 g; Olive Oil 20 spoon; Minced Garlic 20 teaspoon; Onion 40 g; Green Onion 20 g; Soybean Paste 20 g; Oyster Sauce 10 g; Chicken Powder 10 g; Plum Extract 20 g; Salt 1 g; Chili Powder 30 g; Dark Soy Sauce 30 g

Cook 30 min Difficulty NORMAL 2,474 kcal

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Ingredients

Main ingredients

Tofu 800 g
Lentils (Lens Beans) 300 g
Grilled King Oyster Mushroom 1 serving
Grilled Eggplant 40 g
Fresh Zucchini 70 g
Blanched Carrot 100 g
Sesame Oil 10 g
Olive Oil 2 spoon
Minced Garlic 4 teaspoon
Onion 40 g
Green Onion 20 g

Seasonings/Sauce

Soybean Paste 20 g
Oyster Sauce 10 g
Chicken Powder 10 g
Plum Extract 20 g
Salt 1 g
Chili Powder 30 g
Dark Soy Sauce 30 g

Nutrition summary

Carbohydrates 204.27 g 38%

Protein 170.48 g 31%

Fat 74.08 g 31%

Serving size 1621g

Cooking steps

1

Dice the tofu and vegetables into small cubes.
2

Heat cooking oil in a pan and sauté minced garlic and ginger.
3

Add chopped onion, carrot, and bell pepper, then stir-fry.
4

Add the tofu and gently mix.
5

Season with black bean paste or chili paste, soy sauce, and chili powder.
6

Pour in vegetable stock and bring to a boil.
7

Add starch slurry to adjust the thickness.
8

Finish by adding chopped green onion.

Vegetable Mapo Tofu

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