Vegan Mapo Tofu & Peas
For 2 (for 4)
Tofu: 1 pack (2 packs)
Vegetable Stock Pot: ½ (1)
Jasmine: 1 bag (2 bags)
Spring Onions: 1 bunch (2 bunches)
Garlic Clove: 1 (2)
Fresh Ginger: 1 piece (2 pieces)
Sichuan Peppercorns: 1 pod (2 pods)
Chilli Bean Sauce: 1 pod (2 pods)
Black Beans: 2 pods (4 pods)
White Pepper: 1 pod (1 pod)
Peas: 1 pack (2 packs)
Sugar: 1 sachet (2 sachets)
Per serving: Energy (kcal) 657 Fat 15g of which saturates 2g Carbohydrates 98g of which sugars 13g Protein 33g Salt 3.06
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Mapo tofu was named after a pockmarked (ma-zi) old woman (popo) restaurateur in Chengdu. Passing oil sellers carrying their wares to the markets would stop by for a quick meal, handing her their own ingredients and challenging her to improvise. This explosive dish was the most popular result. The black beans and chilli paste offer more than enough umami flavour to make the tofu richly satisfying, its silky textural caress disguising the bold, peppery ma la (numbing heat) waiting to jump out. Our added peas supply just enough of a sweet note to keep you coming back for more of that Sichuan fire
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
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