Braised Mapo Tofu
Braised Mapo Tofu is a delicious and spicy Chinese dish made with tofu and ground pork, but we can make it healthier by using plant-based protein instead of meat. This vegan version of the recipe calls for lentils, and an Indian twist to the traditional dish by adding Indian spices like cumin and coriander powder. It is gluten-free, low in carbs and calories, making it perfect for weight loss. However, people with soy allergy should avoid this dish.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
116 kcal
Protein
8 g
Carbs
13 g
Fat
4 g
Fiber
3 g
Ingredients
Firm Tofu
1 cup, cubed (200g)
Lentil dal
0.25 cup (50g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 cup (200g)
Olive Oil
1 tsp (5g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Paprika powder
0.5 tsp (1g)
Red chilli Powder
0.25 tsp (1.25g)
Soy sauce
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Soak lentil for 5-6 hours or overnight.
Cooking Steps
Heat oil in a pan over medium heat. Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add cumin powder, coriander powder, paprika, red chili powder, and salt. Stir well.
Add soaked lentils and water. Stir well, cover the pan with a lid and let it cook for 10-15 minutes until the lentils are cooked and tender.
Add cubed tofu and soy sauce. Mix well, ensuring the tofu and lentils are coated in the sauce.
Cover the pan with a lid and let it cook for another 5-7 minutes over medium heat until the tofu is heated through.
Garnish with fresh coriander leaves and serve hot.