Lunch · Sichuan
Mapo-Style Tofu
Tofu and mushrooms simmered in a spicy soy sauce with Sichuan pepper; a version without fermented bean paste.
- per serving
- 514 kcal
- Protein
- 38 g
- Total time
- 32 min
- Makes
- 1 serving
- High protein
- Low carb
- Vegan
- Vegetarian
Instructions
Cut the 240 g of tofu into 2 cm cubes. Chop the 120 g of mushrooms, the 60 g of onion and the 6 g of garlic.
Heat the 10 g of oil in a deep skillet. Cook the onion and mushrooms for 7 minutes over medium-high heat, until their liquid has evaporated.
Add the garlic, the 1 g of cayenne pepper and 0.3 g of ground Sichuan pepper; stir for 1 minute over medium heat.
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