Vegan Mapo Tofu

Today’s weekend shojin ryori is, Vegan Mapo Tofu.

You can make it delicious with just the taste of shiitake mushrooms and miso without using commercially available soup base.

Since it is a Shojin ryori, we do not use pungent vegetables such as garlic and green onions.

This recipe uses my handmade Dashi miso and Shio koji.

Please see the video of Dashi Miso and Shio Koji from the link here.

□Related Videos□

○How to make Shio Koji. 4 points that will not fail.

https://youtu.be/q4etTsBaQEY

○How to make Dashi Miso and Vegan Miso Soup

https://youtu.be/PTASCHq4b1M

====================================================

When I bring it to the camp, I make mapo tofu sauce in advance.

It is very convenient because it can be done by simply stir-frying it with tofu locally.

↓ I am enjoying the vegan solo camp.(^^)

【Solo Camping Food 3】

https://youtu.be/RIltXsmSBRg

==================================================

■Facebook: https://www.facebook.com/Vege-and-Koji–103987035308643

■Instagram： https://www.instagram.com/vege_and_koji/

■MY HP is https://vegekoji.com/

It would be nice if you share your photos through social media.

Tag me on Instagram ＠vege_and_koji Sharing output get better skills.

Arigatou!! With a lot of love. (*^^*)

Vegan Mapo Tofu

Japanese vegan mapo tofu made with dried shiitake mushrooms and king trumpet mushrooms.

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 30 mins

Total Time 1 hr 30 mins

Course Main Course

Cuisine Chinese, Japanese

Servings 2

Equipment

• 1 Soup jar
• 1 measuring cup
• 1 Fring pan
• 1 Pot

Ingredients

  

• 450 ml Water filtered
• 2 Dry shiitake mushrooms
• 400 g  Silken Tofu
• 100 g King trumpet
• 10 g Ginger
• 3 Mitsuba （Japanese chervil）
• 2 tbsp Dashi Miso（I’ll put link in the blog. )or Miso
• 2 tbsp Sesame oil
• 1 tbsp Beet sugar
• 1 tbs Shio koji or pinch of salt
• 1~2 tsb Doubanjiang
• 400 g Dried shiitake mashrooms soup stock
• 1 tbsp Potato starch
• 2 tbsp Water

Instructions

 

• First of all, take theinstant shiitake soup stock in preparation.
• Breakthe shiitake mushrooms and wash them lightly.
• Put shiitake mushrooms in a pot and pour boiling water.
• The shiitake mushrooms will soften after about 1 hour with the lid on.
• The instant shiitake soup stock is completed.
• Cut these into small pieces. Also cut the king trumpet.
• Cut the tofu into squares and put it in boiling water once. This will remove the tofu odor. And the tofu becomes warm.
• Make mapo tofu sauce. Fry sesame oil, ginger and doubanjiang in a frying pan.
• Add small pieces of king trumpet and shiitake mushrooms and fry well. Add shiitake mushroom stock,sugar, miso and Shio Koji and mix well.
• Once mixed, add tofu and mix gently.
• Turn off the heat, addwater-soluble potato starch, and heat again.
• When it becomes thick, it iscomplete.

Keyword Fermented food, Healthy recipe, Japanese food, Miso, Shio Koji