Mapo Tofu
Whether you're a vegetarian or not, this Mapo Tofu recipe is so incredibly delicious, your entire family will be sure to love it.
Servings: 4
Calories: 214kcal
Ingredients
- 1/2 cup (about 10) dried shiitake mushrooms
- 1 cup warm water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1 tablespoon peanut or vegetable oil
- 1 1/2 tablespoons black bean sauce
- 1 pound medium or firm tofu, drained and cut into 1 inch cubes
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 3 scallions, chopped
Instructions
- Place the dried shiitake mushrooms in a bowl, cover with the 1 cup warm water, and soak for 15-20 minutes, until the mushrooms are soft. Drain the mushrooms, squeeze out excess water, and reserve the liquid. Discard any tough mushroom stems and finely chop the caps.
- In a small bowl, stir together the mushroom soaking liquid, mirin, soy sauce, sesame oil, and honey.
- Heat a wok or large skillet over medium-high heat. Add the oil to coat the bottom of the wok. Add the mushrooms and black bean sauce to the wok and stir fry until the mushrooms are crisp.
- Reduce the heat to medium, add garlic and ginger and stir fry for 1 minute. Pour the sauce into the wok, and reduce to simmer.
- Gently add the cubed tofu to the wok and simmer for 3 minutes to allow the tofu to absorb some of the sauce.
- Create a well in the center, stir together the cornstarch with 2 tablespoons of water. Stir the cornstarch mixture into the sauce and cook for 1 minute, until thick. Top with the scallions and serve.
Nutrition
Calories: 214kcal | Carbohydrates: 16g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 473mg | Potassium: 118mg | Fiber: 2g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 2mg