Vegetarian Mapo Tofu Nachos
saucy crumbled tofu and mushrooms over tortillas with spicy mayo, green onion and lime
Informations supplémentaires
30 min.
|
549 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Crumble the tofu with your hands into very small pieces, to imitate ground meat. Thinly slice the green onion. Chop the garlic, the ginger and the mushrooms.
2. Cook the tofu
Warm up a generous drizzle of oil in a large pan over medium-high heat. Cook the mushrooms for 3-4 minutes or until lightly browned. Add the tofu and half of the green onion and cook for 3-4 minutes. Add salt and pepper.
3. Add the broth
Add the garlic, the ginger, the sesame oil, the Gochujang paste, the broth cube, 1 tbsp. of sugar and 1 2P | 1.5 3P cups of water. Bring to a boil, then cook for 5-6 minutes over medium-low heat. ##There should be a little bit of liquid left in the pan.**
4. Bake the tortillas
Meanwhile, cut the tortillas into triangles and place them on a baking sheet. Bake in the oven for 7-8 minutes or until they're crispy.
5. Add the spinach
Add the spinach to the pan and stir until its softened and the rest of the sauce has been absorbed by it. Adjust salt and pepper, to taste.
6. Plate your dish
Serve the tofu mixture on the tortillas and garnish with the spicy mayonnaise, the remaining green onion and the lime juice to taste. Bon appétit!
300gTofu
100gWhite Medium Mushroom
10unitCorn Tortilla(s)
1unitGinger
2unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
60mlSauce Mix (mayonnaise,sriracha)
2unitGreen Onion(s)
40gBaby Spinach
15mlSesame Oil
30mlGochujang
0.5unitLime
What you need
Pan, Sheet pan.
549 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
28g
9%
fat
42g
65%
cholesterol
12mg
4%
fiber
6g
24%
protein
20g
saturated
7g
35%
sodium
220mg
9%
sugar
3g
trans
0g