Miraculous! Vegan Mapo tofu with fried noodle (Yakisoba)
You’ll know if you eat it. This is delicious.
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients
- 1 piece of ginger
- Garlic
- One cake of tofu (about 300g)
- Leek or green onions as needed
- One stalk of Chinese chive
- Tianmian (1tbsp)
- Doubanjiang (1tbsp)
- 2 knobs of sugar
- Cooking sake (1tsp)
- Water 200cc
- Water-soluble potato starch
- Boiled noodles for one serving
How to make
- Make Mapo tofu.
- Fry the boiled noodles in a pan with a large amount of oil, and when the oil is entangled in the whole, bake on both sides for a few seconds.
Point
By baking the noodles and making them crispy, you can enjoy the flavor and texture even more!
Rerated article:Why did Japan have a culture of slurping noodles?
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