Vegan Mapo Tofu Recipe
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Ready in minutes, this vegan mapo tofu relies on a show-stopping sauce of fermented black beans, chili bean paste, and sichuan peppercorns.
3.6
11 Rating -
Rate
25minstotal
20minsPrep
5minsCook
25m.total
20m.Prep
5m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Mapo Tofu Recipe
- 0.13 cup Vegetable Broth
- 1/4 tablespoon Maple syrup
- 1/2 teaspoon Reduced-sodium soy sauce
- 1/4 teaspoon Cornstarch
- 1/4 tablespoon Peanut oil
- 1/4 cup Shiitake mushrooms, sliced
- 3/4 tablespoon Fermented black beans, roughly chopped
- 1/2 part Green onions, white only, chopped
- 1.50 Cloves garlic, minced
- 1/4 tablespoon Fresh ginger, minced
- 1/4 teaspoon Sichuan peppercorns
- 1/2 tablespoon Chili bean paste
- 1/4 inch Container silken tofu, cut into - cubes
- 1/4 tablespoon Chile oil
- 1/4 tablespoon Sesame oil
Nutrition
value
value
201
calories per serving
10 g Fat8 g Protein18 g Carbs5 g FiberOther
Current Totals
- Fat10g
- Protein8g
- Carbs18g
- Fiber5g
MacroNutrients
- Carbs18g
- Protein8g
- Fiber5g
Fats
- Fat10g
Vitamins & Minerals
- Calcium108mg
- Iron2mg
- Vitamin A36mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B936mcg
- Vitamin B12< 1mcg
- Vitamin C14mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium62mg
- Manganese3mg
- Phosphorus130mg
- Selenium6mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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