Bring fiery flavour to the table with this meat-free meal from Shannon Martinez. Shannon's mapo tofu is loaded with great-tasting traditional Asian flavours.
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Meanwhile, heat the vegetable oil in a wok or large frying pan over high heat. Add the plant-based mince or textured vegetable protein. Cook, breaking up any lumps with a spoon, over medium-high heat for 2-3 mins or until slightly golden. Add the ginger, garlic and white part of the spring onion. Stir-fry for about 1 min or until the ginger and garlic begin to turn slightly golden. Add the dried mushrooms. Toss to combine. Add the doubanjiang and douchi and stir-fry for 30 secs, making sure everything is evenly coated, then deglaze with the shaoxing wine.
COOK. STORE. SAVE.
Ingreient tip: You can substitute The Alternative Meat Co. Plant Based Mince for soaked textured vegetable protein.
Bring fiery flavour to the table with this meat-free meal from Shannon Martinez. Shannon's mapo tofu is loaded with great-tasting traditional Asian flavours.
Meanwhile, heat the vegetable oil in a wok or large frying pan over high heat. Add the plant-based mince or textured vegetable protein. Cook, breaking up any lumps with a spoon, over medium-high heat for 2-3 mins or until slightly golden. Add the ginger, garlic and white part of the spring onion. Stir-fry for about 1 min or until the ginger and garlic begin to turn slightly golden. Add the dried mushrooms. Toss to combine. Add the doubanjiang and douchi and stir-fry for 30 secs, making sure everything is evenly coated, then deglaze with the shaoxing wine.