Skip to content

Vegan Ma Po Tofu

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00

Ingredients

30g dried shiitake mushrooms

200g extra firm tofu

2 tsp Wing Yip Light Soy Sauce

1 tsp Wing Yip Sesame Oil

2 tbsp peanut or vegetable oil

1 tsp minced garlic paste

1 jar Wing Yip Spicy Szechuan Sauce

1 packet soft tofu

2 spring onions (fine sliced)

1 red chilli (fine dice)

Cooking Method

Step 1

Soak the shiitake mushrooms in just-boiled water for 20 minutes, or until soft. Once soft, drain but reserve the mushroom liquid.

Step 2

With your hands, gently crumble the extra firm tofu and season with 2 tsp light soy and 1 tsp sesame oil.

Step 3

Dice the soft tofu into 1cm cubes (handle gently).

Step 4

Heat the peanut or vegetabl oil in a wok and quickly add minced garlic, mushrooms and crumbled extra firm tofu.

Step 5

Stir well with a metal spatula.

Step 6

After 1 minute, when the garlic has started to colour add Wing Yip Spicy Szechuan Sauce and continue cooking for 5 minutes. If you prefer your dish to be quite wet, add some of the reserved mushroom liquid at this stage.

Step 7

Add the diced soft tofu and cook for further 2 minutes, allowing tofu to absorb sauce.

Step 8

Just before removing from the heat GENTLY stir in onions.

Step 9

Garnish with more sliced spring onions and the diced red chilli.

Step 10

Serve with boiled rice.

More like this

Chinese Orange Chicken

Leftover Turkey Congee

Spicy Malaysian Tomato Chicken Curry (Ayam Masak Merah)

Lamb Stew with Pumpkin and Dried Mandarin Peel

Mango Beef

Chicken and Prawn Laksa Curry

Chinese Curry

Mee Goreng

Need more inspiration?

View recipes