Mapo Tofu Dumplings
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Serves: 4
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Time: 30 Mins
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Ingredients
1 TBSP Sichuan Peppercorn Oil 1 TBSP Sunflower Oil 200g Tofu 1 TSP Minced Ginger 3 Cloves Garlic Minced 1 TBSP Soy Sauce or Tamari 5 Button Mushrooms 1 TBSP Bean Paste in Chilli Oil 1/4 TSP Sichuan Peppercorns 6 Frozen Vegan Dumplings (I used @freshasia_dumplings Chives & Tofu Skin Dumplings) 1/4 cup Spring Onions salt and black pepper |
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Method
In a bowl crumble tofu and marinate in a mixture of Garlic, Ginger and Soy Sauce for at least 15 minutes.
On Medium Heat warm both oils and pan fry tofu mixture and Sichuan peppercorns till golden (around 5-7 minutes) then toss in mushrooms and bean paste and stir to combine.
When mushrooms have softened taste and season the tofu with salt and black pepper to your preference.
Place each dumpling on top of the Tofu and cover pan to steam cook for 10 minutes. Serve immediately with a handful of sliced Spring Onions and Black Pepper as garnish
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
In a bowl crumble tofu and marinate in a mixture of Garlic, Ginger and Soy Sauce for at least 15 minutes.
On Medium Heat warm both oils and pan fry tofu mixture and Sichuan peppercorns till golden (around 5-7 minutes) then toss in mushrooms and bean paste and stir to combine.
When mushrooms have softened taste and season the tofu with salt and black pepper to your preference.
Place each dumpling on top of the Tofu and cover pan to steam cook for 10 minutes. Serve immediately with a handful of sliced Spring Onions and Black Pepper as garnish
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
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