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Vegan mapo tofu ❤️

This is one of my favourite winter dishes - rich spicy and satisfying - and very easy!!

Served with steamed brown rice and sesame seeds, it's packed full of plant based protein and nutrients

Ingredients :

250g mushrooms, washed and sliced

1Tbsp oil

1 Tbsp Black bean sauce

1 chilli, sliced finely

4 cloves garlic, crushed

1 inch piece of ginger, grated

2 carrots, sliced

300g soft tofu, chopped into cubes

250ml vegetable stock (I use rapunzel stock)

1 tsp brown sugar

1 Tbsp cornflour

1 cup frozen green peas

2 spring onions, sliced (I only used the green parts)

Heat oil in deep fry pan, cook garlic /ginger /black bean sauce/chilli and cook for a couple of minutes on medium heat until fragrant

Add carrots and mushrooms, cook for a few minutes until mushrooms soft

Add all other ingredients apart from spring onions and cornflour, reduce to low heat, and simmer for around 10min until carrots soft, stirring regularly.

You may need to add more water

Add cornflour, and salt/pepper to taste and stir

Serve sprinkled with chopped spring onion and sesame seeds, with a side of steamed brown rice


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