Vegan Mapo Tofu with Lentils

Vegan Mapo Tofu with Lentils is a plant-based twist on the traditional Sichuan dish, combining the creaminess of tofu with hearty lentils and a spicy, aromatic sauce. This dish is not only rich in flavor but also packed with protein and nutrients, making it a satisfying dinner option.

Ingredients

• Firm tofu - 250 grams
• Cooked green or brown lentils - 100 grams
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, minced - 1 tablespoon
• Sichuan peppercorns - 1 teaspoon
• Red chili flakes - 1 teaspoon
• Soy sauce - 2 tablespoons
• Doubanjiang (fermented broad bean paste) - 1 tablespoon
• Vegetable broth - 150 ml
• Green onions, chopped - 2 stalks
• Cornstarch - 1 teaspoon
• Water - 2 tablespoons
• Sugar - 1 teaspoon

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. In a large pan, heat the sesame oil over medium heat. Add the minced garlic, ginger, Sichuan peppercorns, and red chili flakes, and sauté for 2-3 minutes until fragrant.
3. Add the cubed tofu to the pan and cook for about 5 minutes, turning occasionally until lightly golden on all sides.
4. Stir in the cooked lentils, soy sauce, doubanjiang, vegetable broth, and sugar. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
5. In a small bowl, mix the cornstarch with the water to create a slurry. Add this to the pan to thicken the sauce, stirring gently for another 2-3 minutes.
6. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein from lentils and tofu, supporting muscle health.
• Rich in dietary fiber, aiding in digestion and promoting a healthy gut.

Tags