Vegan mapo tofu | K33 Kitchen - Delicious plant-based vegan recipes

Ingredients

• 300g tofu, cut into 1-2cm cubes *
• 200g chestnut mushrooms, finely chopped
• 50g enoki mushrooms, finely chopped
• 1 spring onion, divide the white and green part, thinly sliced
• 2 garlic cloves, minced
• 1-2 tbsp chilli bean sauce
• 2 tbsp vegetable oil **
• 1 tbsp light soy sauce ***
• 1 tbsp dark soy sauce ***
• 1 tbsp cornstarch
• Salt to taste
• Pinch of white pepper