Tempeh Mapo Tofu
200g of Tempea Chickpea/Lentil Tempeh
450g of silken firm tofu
3 cloves of garlic
2 cm of fresh ginger
1 birds eye chilli (optional)
1 stalk of green onion
1 tsp sesame oil
3 tbsp chilli bean paste (doubanjiang)
2 tbsp soy sauce
1 tbsp vegan oyster sauce
2 tbsp of cooking oil
½ tbsp corn starch
½ cup water
Mince Tempea chickpea/lentil tempeh, garlic, ginger, and chilli and chop green onions.
Drain the tofu and cut into 2 cm cubes.
Heat cooking oil in a pan/wok on medium high heat, and pan fry minced tempeh until it is golden brown.
Add garlic, ginger, and chilli and stir fry until they are fragrant.
Mix in the chilli bean paste, soy sauce, vegan oyster sauce, and sesame oil and stir fry until it is thoroughly mixed.
Add cubed tofu and stir gently without mashing the tofu until it is heated through.
Dissolve corn starch in cold water and add the solution into the pan and cook until it is boiling.
Add green onions before removing from the heat.
Serve on top of rice.