INSTANT MAPO TOFU RECIPES

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VEGAN MAPO TOFU RECIPE | ALLRECIPES



Vegan Mapo Tofu Recipe | Allrecipes image

When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.

Provided by MyNutriCounter

Categories     World Cuisine    Asian    Chinese

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 16

½ cup vegetable broth
1 tablespoon maple syrup
2 teaspoons reduced-sodium soy sauce
1 teaspoon cornstarch
1 tablespoon peanut oil
1 cup shiitake mushrooms, sliced
3 tablespoons fermented black beans, roughly chopped
2 green onions, white parts only, chopped
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon Sichuan peppercorns
2 tablespoons chili bean paste (doubanjiang)
1 (14 ounce) container silken tofu, cut into 1-inch cubes
1 tablespoon chile oil
1 tablespoon sesame oil
3 tablespoons peanuts, chopped

Steps:

  • Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
  • Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
  • Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

Nutrition Facts : Calories 254.5 calories, CarbohydrateContent 15.8 g, FatContent 16.3 g, FiberContent 1.6 g, ProteinContent 13 g, SaturatedFatContent 2.3 g, SodiumContent 657.8 mg, SugarContent 7.1 g

OMNI – MEATLESS FESTIVE LOAF – INSTANT POT RECIPES



Omni – Meatless Festive Loaf – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 30 minutes

Cook Time 55 minutes

Yield 6-8 servings

Number Of Ingredients 16

7 oz sweet potatoes
1 onion (small diced)
1 carrot (grated)
1 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp cumin (grounded)
1/2 tsp black pepper
2 tbsp olive oil
2 cups white beans (cooked, drained)
10 oz extra firm tofu (small diced)
2 tbsp soy sauce
1/2 tsp liquid smoke (Optional)
2 tsp Dijon mustard
3.3 oz Quick Oatmeal
3 tbsp nutritional yeast
1 cup chopped parsley

Steps:

  • Pierce sweet potatoes on all sides. Season with salt, black pepper and vegetable oil.
  • Layout parchment paper on the baking tray. Select Roast. Set the temperature to 425°F and time to 30 minutes.
  • When the oven is hot roast potatoes until soft inside. Let them to cool down slight until it is comfortable to peel and mash.
  • Marinate tofu with soy sauce and liquid smoke in a bowl. Set aside.
  • Sauté onions, carrot, celery with olive oil on medium heat until soft.
  • Add smoked paprika, cumin, salt, pepper, and tomato paste and sauté for 2 more minutes.
  • Mash sweet potato and white beans in large mixing bowl.
  • Add sauteed vegetables, Dijon mustard, nutritional yeast, oatmeal and chopped parsley into the bowl. Mix well to combine with mashed potato and beans.
  • Add tofu and the marinade in the bowl. Mix with the other ingredients.
  • Layout a parchment paper on the baking tray. Keep the ends of the long sides 1 inch longer to fold.
  • Transfer mixture on the tray. Slightly press together. Shape into a tight log with equal thickness as much as possible. Height of the log should de around 2 inches and the length should be around 12 inches like the size of the tray. Wrap with the parchment paper and make sure the log is covered with the parchment paper on the top. Fold the right and left ends of the parchment paper under the log.
  • Select Bake, set the temperature to 355°F and time to 30 minutes. Press START.
  • When the oven is hot, insert tray to the oven and place to the bake/roast level.
  • When the program ends, unfold the parchment paper to open top of the loaf.
  • Select Roast, set the temperature to 355°F and time to 25 minutes. Press START.
  • When the program ends, let the loaf to rest for 5 minutes before serving.

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