< ONE POT SPICY VEGAN ASAIN TOFU/ 厚揚げの辛味炒め>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 10 minutes
<Ingredients>
300g atsuage/thick deep fried tofu (1 block)
2 cups leeks, sliced (1 leek)
3 pieces shiitake mushroom
Seasonings
3 tablespoons water
2 tablespoons mirin
2 tablespoons rice wine
1½ tablespoons soy sauce
1½ tablespoons hoisin sauce
1 teaspoon toasted sesame oil
½ teaspoon doubanjiang paste
½ teaspoon garlic, grated
<Optional toppings>
toasted black sesame seeds
chopped green onions
<Directions>
1. Slice the leek into ¼ inch thick slices. Remove the stems from the shiitake mushrooms then tear the stem into pieces by hand. Thinly slice the cap of the shiitake mushrooms. Grate the garlic. Cut the fried tofu into large bite sized pieces.
2. In a deep pan, mix together the doubanjiang paste, hoisin sauce, mirin, rice wine, soy sauce, grated garlic and water. Add in all the sliced mushrooms (stem and caps), garlic and tofu. Start to heat the pan over medium and bring to a boil. Once it reaches a boil, lower the heat to low and cover. Cook for 10 minutes.
3. Once the leeks have wilt, add in the soy sauce and toasted sesame oil. Remove from heat and transfer to plates. Garnish with some green onions and black sesame seeds. Enjoy with a bowl of rice.
<Miwa’s tips> ※Watch more on YouTube!
・If you cant find deep fried tofu, use extra firm tofu.
・Remember to adjust the taste with soy sauce before you serve.
・If you are sensitive to heat, reduce the amount of doubanjiang paste in half.
It might be a little spicy for kids.
・Feel free to add in bok choy and spinach!
<Recommended side dish>
<Storage time>
Store in the fridge for up to 4 days.
<MIWA’s recommendations♡>
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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
2021/02/23 MIWA