Veg ma poh tofu

veg-mapoh-tofu.md

Vegan ma poh tofu recipe

Ingredients

• Silken tofu (Sainos has it)
• Chilli bean sauce (toban djan) (this is the one I use)
• Aubergine
• Chestnut mushrooms
• Spring onions
• Corn flour
• Stock - I use organic chicken stock, but there’s this vegan alternative
• Jasmine rice
• Vegetable oil (sunflower) 2 or 3 table spoons
• Salt
• Optional: Quorn mince (but I didn’t bother - traditionally made with beef mince but I prefer pork)

Method

1. Slice the aubergine as thin as you can get it, then toss with loads of salt to cover it all. Set aside for about 5-10 mins
2. Chop up the mushrooms - chunky is better
3. Chop up the spring onions
4. Slice the tofu into small cubes
5. Get the stock ready: mix ½ a pint of boiled water with a healthy teaspoon of stock/a stock cube
6. Rinse the salt off the aubergine in a sieve and drain well
7. Heat the oil
8. Fry the aubergine until it softens
9. Add the mushrooms
10. Once all that is cooked, add a table spoon of the toban djan and fry for about a minute
11. You might need more oil at this point
12. If you have mince already cooked, add it in now
13. Add the stock
14. Add the tofu - stir in gently
15. Get it bubbling and cover for five minutes
16. Add in the spring onions for another minute - stir gently

Optional Quorn

1. Heat some oil
2. Cook the mince for 10 mins and set aside