The Best Vegan Mapo Tofu

  

Ingredients 

4 whole dried wood ear mushrooms (about 1/6 ounce)

1/4 ounce dried morel or porcini mushrooms, or a mix

1 (2-inch) piece of kombu (optional, see notes)

1 1/2 cups boiling water

6 ounces white button mushrooms, stems trimmed, quartered

1/3 cup vegetable oil

1 tsp cornstarch

2 tbsp Shaoxing wine (see notes)

1 tbsp dark soy sauce

2 tbsp Sichuan peppercorns, 1 tbsp left whole, the other toasted and ground in a spice grinder or mortar and pestle

2 whole dried Chinese hot chilies

3 garlic cloves grated on a microplane grater

1 tbsp fresh ginger grated on a microplane grater

4 scallions, whites finely chopped, greens thinly sliced, reserved separately

12 Chinese chives or regular chives cut into 1/2-inch segments

3 tbsp minced yacai (Chinese preserved mustard root, see notes, optional)

2 tbsp fermented chili broad bean paste (see notes)

2 tbsp roasted chili oil (see notes)

1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes

Directions

Combine dried mushrooms and kombu (if using) in a small bowl or liquid measuring cup and cover with water. Place a paper towel or kitchen towel directly on surface of water to keep mushrooms mostly submerged. Set aside for 10 minutes to rehydrate. 

Meanwhile, place button mushrooms in the bowl of a food processor and pulse until chopped into rough 1/4-inch pieces, about 6 to 8 one-second pulses. Combine chopped button mushrooms and oil in the bottom of a large wok. Heat over high heat, stirring constantly, until mushrooms are shriveled and well browned, 6 to 10 minutes. Strain through a fine mesh strainer set over a small saucepan. Transfer fried mushrooms to a medium bowl and return oil to wok.  

When dried mushrooms are rehydrated, strain through a fine mesh strainer set over a small bowl. Discard kombu. Discard all but 3/4 cups soaking liquid. Add cornstarch, wine, and soy sauce to liquid. Transfer drained mushrooms to a cutting board. Remove and discard hard central stems from woodear mushrooms, then finely chop all the mushrooms. Add to bowl with fried mushrooms.  

Add whole Sichuan peppercorns and both chilies to oil in wok and return to high heat. Cook until fragrant and peppercorns have stopped sputtering. Do not overcook, or they will burn. Immediately strain through a fine mesh strainer, discard peppercorns and chilies, and return oil to wok.  

Heat oil over high heat until lightly smoking. Add garlic, ginger, scallion whites, chives, and yacai (if using). Stir-fry until fragrant, about 30 seconds. Add chopped mushrooms and stir-fry to combine. Add fermented chili broad bean paste and stir until all the vegetables are well coated. Stir mushroom liquid mixture to incorporate cornstarch, then add to wok. Cook, stirring constantly, until lightly thickened and reduced, about 1 1/2 minutes. Add tofu and carefully fold in, trying not to break it.  

Cook until tofu is heated through. Transfer to a serving platter, drizzle with chili oil, and top with scallions and ground Sichuan peppercorns. Serve immediately with white rice.  

Note: Kombu, shaoxing wine, broad bean chili paste, and chili oil can be found in most Asian markets. Sichuan peppercorns can be found in Asian specialty markets, spice markets, or online. Yacai is preserved mustard root. It can be found in many Chinese grocers either sold by the piece in bulk, or in cans. Unused portions of yacai can be stored in a sealed zipper-lock bag in the refrigerator for several months.  

 

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Chow Mein- Canton Style

 

 In India, Chow Mein noodles have turned into a variant that is entirely different from the authentic ones. Try making the authentic Cantonese-style Chow Mein, and relish the difference!

Ingredients:

 Chow Mein noodles: 450gms

Moong Sprouts: ½ cup

Spring Onions: 3 stalks (cut into 2)

Oil: 2 tbsp

Low Sodium Soy Sauce: 1 tbsp

Dark Soy Sauce: 1 tbsp

Granulated sugar: 1 tsp

Toasted sesame oil: 1 tsp

 

Preparations

To make the sauce, add the low-sodium soy sauce with the dark soy sauce, granulated sugar and sesame oil, mix and keep aside.

Take a pot and boil water in it. Once the water is roaring, add the pack of noodles, keep them for not more than 15-20 seconds and remove them from the water using a strainer.

Take a wok and heat some oil in it. In the hot oil, add the chow mein noodles and let them fry until the base turns golden and crispy. Add more oil if needed, now add the moong sprouts along with chopped spring onions and stir them on a high flame.

Now add the prepared sauce over the hot noodles and toss the wok so that the noodles are completely coated. Transfer the contents to a serving plate and enjoy while they are hot and crisp.

  

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

. Yaki Udon Noodles

  

 Also known as stir-fry noodles are simple yet delicious to eat. This recipe is a Japanese noodle recipe and takes all of 15 minutes to get ready. Simply add the vegetables of your choice along with whatever protein you like, and your Yaki Udon is ready! Have a look at how it’s made.

Ingredients:

Cooking Oil: 2 tbsp (divided into 2 parts)

Udon Noodles (frozen): 500gm

shrimp: ½ cup (You can use chicken, eggs or tofu as well)

Onion: 1 medium: thinly sliced

Garlic: 2-3 cloves (minced)

Cabbage: 1 cup (thinly shredded)

Carrots: ¼ cup (julienne)

Mushroom: ¼ cup sliced

Spring onions: ¼ cup finely chopped

 

For Sauce

Dark Soy Sauce: 1 tbsp

Oyster Sauce: 2 tbsp

Mirin/Rice Vinegar: 2 tbsp

Brown Sugar: 1 tbsp

Korean Chili flakes/Red Chili Flakes: ½ tbsp

 

Preparations

Take your shrimp or optional protein and season it with salt and pepper. Add all the sauces to it, mix well and set aside.

Prepare the noodles by inserting them in hot water, slightly loosening them using a fork or chopsticks, and once they separate and feel ready, drain the hot water. Rinse the noodles with cold water and set aside.

Take a large wok, and add one part of the oil to it. On a medium flame, add the shrimp and cook them for a few minutes and set aside. In the same wok, add the vegetables. First, add the onion and garlic and cook until the onions turn pink. Now add the carrots, cabbage, and mushrooms and toss and cook them for a few minutes. Care must be taken not to overcook them, and leave a slight crunch, which adds bite to them.

Now add the cooked shrimp and the udon noodles. Toss until the noodles are well coated with sauce.

Remove to a serving plate, garnish with chopped spring onion and serve hot.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Tofu Sesame Stir Fry

Ingredients:

• Firm tofu, chopped into cubes – 200 gm
• Garlic, finely chopped – 2 tsp
• Broccoli florets, steamed – ½ cup
• Whole red chili – 1 no
• Sesame oil (or any cooking oil) – 2 tsp
• Creamy peanut butter – 2 tbsp
• Honey – 1 tsp
• Rice vinegar – 1 tsp
• Dark soy sauce (or fish sauce) – 1 tsp
• Toasted sesame seeds – 2 tbsp
• Green onion, chopped for garnish – ⅓ nos
• Salt to taste – a pinch

Method:

1. Heat a saucepan on medium flame, add the sesame oil, and toss the tofu cubes into it. On a low flame toss the pieces till they get a golden brown and crunchy texture.
2. Remove the pieces and keep them aside. In the same pan, add some oil add the chopped garlic pieces, fry them till they are golden brown, and chop the whole red chili (you can also use chili flakes).
3. Now add the steamed broccoli to it and toss it well. Add the prepared tofu to it, and season with salt.
4. In a bowl mix the peanut butter, soy sauce, and rice vinegar and mix well to make a smooth emulsion. Add this mixture over the stir fry and give it a quick toss.
5. Remove from flame and drizzle some honey over it.
6. Finally, add the toasted sesame seeds and give it a final toss.
7. Transfer onto a serving plate and garnish with green onions. Enjoy while hot.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.