Mapo Tofu with Rice Noodles and Yu Choy

Mapo Tofu is perhaps the most popular tofu dish of our time. The intense flavors of the sauce are balanced by the soft tofu. There are plenty of vegan versions of it, but here the chopped walnuts and fermented black beans bring unique flavors and textures. Yu choy, a Chinese leafy green, gets a quick saute. As soon as it’s bright green, it’s ready to season and enjoy.

MAIN INGREDIENTS

  1. 3 scallion
  2. Fresh ginger
  3. 2 garlic cloves
  4. 1 tbsp fermented black beans
  5. 1 package soft tofu
  6. 6 oz yu choy
  7. ⅓ cup walnuts
  8. 2 tbsp fermented bean paste
  9. ¼ cup rice vinegar
  10. ¼ cup tamari
  11. 1 tbsp sambal oelek
  12. 1 tbsp cornstarch
  13. 1 bouillon cube
  14. 7 oz rice noodles
  15. ½ cup frozen green peas
  16. 1 tbsp + 1 tsp vegetable oil*
  17. Salt and pepper*
  18. *Not included
  19. **Allergens: Soy, Tree Nut

INSTRUCTIONS

1 Prep the aromaticsRinse and dry the produce. Place a large pot of salted water on to boil. Chop the scallions, keeping the greens and whites separate. Peel the ginger. Grate or finely mince the ginger and garlic. Rinse the fermented black beans.

2 Cut the tofu and yu choyDrain the tofu and cut into ½ inch cubes. Trim the yu choy and cut into 3 inch pieces.

3 Begin to sautePlace a medium pot over medium-high heat with 1 tbsp vegetable oil. Once hot, add the ginger, garlic, scallion whites, and walnuts and cook until fragrant and slightly caramelized, about 1 to 2 minutes. Add the fermented black beans, fermented bean paste, rice wine vinegar, tamari, and the sambal. Reduce heat to low and cook for 1 to 2 minutes.

4 Simmer, simmerIn a small bowl, whisk together the cornstarch and 1½ cups cold water. Add the cubed tofu to the medium pot and cook, stirring occasionally, about 3 minutes. Add the cornstarch mixture, ½ of the bouillon cube, and bring mapo tofu to a boil. Reduce heat to low and let sauce simmer while you prepare the noodles and yu choy.

5 Cook the noodles and yu choyOnce the water is boiling, add the rice noodles and cook until tender, about 4 to 6 minutes. Drain and rinse with warm water. Immediately return the pot to medium-high heat and add 1 tsp vegetable oil. Add the yu choy and cook until bright green and tender, about 3 to 4 minutes. Sprinkle with salt.6 Finish it upAdd the peas to the mapo tofu and remove from the heat. Taste and adjust seasoning if necessary. Divide the rice noodles between your bowls and top with mapo tofu and yu choy. Sprinkle with scallion greens and serve with any remaining sambal.

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