< Spicy Vegan Asian Tofu / 厚揚げの辛味炒め>
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 10 mins
1 block of thick fried tofu ( atsuage) = 300g
1 leek= 2 cups of sliced leek
3 pieces of shiitake mushroom
½ tsp of Doubanjiang paste
1 ½ tbsp of hoisin sauce
2 tbsp of mirin
2 tbsp of rice wine
1 ½ tbsp of soy sauce
½ tsp of grated garlic
3 tbsp of water
1 tsp of toasted sesame oil
toasted sesame seed
1: Slice leek into ¼ inch slice. Remove the stem of shiitake mushroom. Thinly slice the cap and tear the stem by hand. Grate the garlic. Cut thick fried tofu into big bite size pieces.
2; In a deep pan, mix ½ tsp of Doubanjiang paste, 1 ½ tbsp of hoisin sauce
,2 tbsp of mirin, 2 tbsp of rice wine, 1 tbsp of soy sauce, ½ tsp of grated garlic, and 3 tbsp of water. Place all other ingredients (process1). Start to heat on medium. Once it comes to a boil, lower the heat to low and cover the lid. Cook it for another 10mins.
3;Once the leek is wilt. Add ½ tbsp of soy sauce and 1 tsp of toasted sesame oil. Off the heat. Serve it on the plate. Garnish some spring onion and black sesame seed. Enjoy with bowl of rice.
<Miwa’s tips> ※Watch more on YouTube!
・If you don't find thick 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 bok choy and spinach!
<Recommended side dish>
Store it in the fridge for 4 days.