| AsianDivaGirlsWebDude |
04-02-2012 01:01 AM |
Quote:
Originally Posted by $5 submissions
(Post 18857289)
If there was a Tofu version of that, I'd be on it like white on rice.
|
Vegan Mabo Tofu (Japanese variation on Chinese Ma Po Tofu):
http://www.veganbean.com/.a/6a00d835...3668dc98834-pi
Quote:
Recipe: Vegan Mabo Tofu ベーガン麻婆豆腐
Time: 45 minutes (just right to make some rice to go with)
-----------------------
Mabo is built off of a base sauce comprised of ginger, garlic, ground meat/Textured Soy Protein (TCP), Tenmenjan and Tobanjan. This base if called Mabo-Miso
Tenmenjan is Chinese sweet black miso. Abroad it goes by Sweet Black Bean Paste, or other variation on Sweet/Chinese/Soy trichotomy.
Tobanjan is Chinese red chili paste. Not the sweet kind or Vietnamese rooster sauce, just a plain spicey chunky paste.
|
http://1.bp.blogspot.com/_s3FIp1nMBc...0/DSC01960.jpg
Quote:
Ingredients:
-Ginger (a golf ball sized bit, peeled)
-Garlic 6-8 cloves peeled
-1 Cup Textured Vegetable Protein (TVP), rehydrated and drained
-A couple of packs of mushrooms and/or eggplant (Japanese varieties taste best in this kind of sauce)
-2-4 Leeks or Japanese onions, aka Negi, the more white part the better.
-3 Tbsp Tobanjan/Chinese Sweet Black Miso
-1 Tbsp Tenmenjan/Red Chili Paste
-Vegetable Oil (grapeseed or pomace olive oil)
-Sesame Oil (if you can get good sesame oil it's a world different from the cloying dark brown stuff, you can use to as a stand-alone oil without being overpowering)
-Salt and Pepper (S&P)
-Cornstarch(or agaragar) and cold water slurry
-1/4 C. Saké (unsweetened, cheap drinking saké works well)
-1 Pack of Tofu (Firm/Chinese/Momen) cut into large cubes
-Charles Bronson (to your taste, adds fiestiness)
|
Quote:
Tools:
-A seasoned Wok or a Large Deep Fry Pan
-A Japanese style grater (Nathan and Lisa you know the kind)
-A prep bowl to hold stuff in
(Just a note on using a wok; if possible never use soap, hot water, or steel wool on a wok. The best flavors come out of a 'seasoned' wok but this doesn't mean dirty. Each time you cook start with some oil. When you are done vigorously wash the inside with cold water, then place on a burner to dry. Finally re-apply a light coat of oil before putting it away. Like a Japanese knife, keep it dry and oiled and it gets better with age.)
Prep:
First place the TVP in a bowl and cover with warm water to rehydrate for about 5 minutes then drain. Set aside. Then peel and grate all the ginger and most of the garlic. Take two remaining cloves of garlic and slice thin for sauteéing the mushrooms and/or eggplant.
Break up the mushrooms into small bunches of shoots if they are cluster-type mushrooms:Maitake, Shimeji, Oyster, etc or slice 1/4" if Shitakes or button.
Take the leeks, cut off the green area for later. Make two length-wise cuts down the white section to create an 'X' shape running down the middle, then cut into thin slices perpendicularly. For the green section, simply make slice thin rings, and set aside for later.
Cooking Method:
(Unless noted, all wok cooking is done on high heat)
Step 1: Heat the wok and pour a round of oil inside. Add the garlic slices and the mushrooms and/or eggplant, sauteé vigoriously for 3-5 minutes until tender. Remove from heat and transfer the veggies to a bowl.
Step 2: Have the ginger, garlic, sauces and TVP ready and waiting for use.
Heat the wok and pour a generous round of oil inside and 1/2 tsp. of Sesame Oil. Add the ginger, garlic and TVP, and sauteé for 2 minutes then add the sauces cooking for another 2 minutes.
Now you have Mabo miso, you can use just this to add flavor to other dishes. Remove from heat and transfer into the same bowl as the veggies.
After 3 minutes, add enough water to cover the contents and reduce to medium heat. Then check the flavor, adding S&P and extra sauces if you want it spicier=chili paste, richer=black miso.
Step 4: Gently add and stir in the tofu and leek greens. Cook for 10 minutes.
The key at this point is to not stir too much or the tofu will disintegrate. Gentle turns of the spoon.
|
http://2.bp.blogspot.com/_s3FIp1nMBc...0/DSC01978.jpg
Quote:
Step 5: Lastly, get the cornstarch/agaragar and water slurry mixed up. Then, while mixing the Mabo pour a little bit at a time in until you reach a rich consistancy. This cornstarch method is typical for most Chinese food and the secret behind those thick but translucent sauce. (Be careful not to pour into much without stirring or you will end up with clumps of starch.)
OWARI! = All Done!
This dish can be good with some cubed avocado on top or with some lightly blanched baby bok-choy.
|
http://2.bp.blogspot.com/_s3FIp1nMBc...0/DSC01984.jpg
Itadaki-masu,
ADG |
