Vegetarian Beyond Beef Mapo Tofu
Beyond Beef crumbles help reinvent this Chinese dish for vegetarians, based on a version at a restaurant in Las Vegas.
Servings: 4 servings
Ingredients
- 2 tbsp chili oil
- 2 tbsp olive oil
- ½ package Beyond Meat beef crumbles
- 1 leek, white and light green parts only cut in ¼" rounds
- 2 tsp fresh ginger minced
- ½ cup broad bean paste
- 4 tbsp soy sauce
- ½ tsp salt
- 1 tsp sugar
- 1 cup water
- 1 package firm tofu
- 2 tsp Shaoxing rice wine
- ½ tsp Sichuan peppercorns
- 5-6 oz vermicelli rice noodles
- 4 scallions chopped
Instructions
- Assemble all of your ingredients before beginning, this goes quickly once it gets started.
- Bring a pot of water to boil for the vermicelli. Cook according to package directions.
- Meanwhile, add the chili and olive oil to a wok over medium high heat. When the oil is hot, add the Beyond Meat beef crumbles.
- Cook the beef for 3 minutes, then add the leeks and ginger. Saute for 1 minute.
- Add the broad bean paste and saute an additional minute.
- Then add the soy sauce and saute for one minute.
- Follow with the Shaoxing rice wine, salt, and sugar and saute for one minute.
- Add the water and reduce the heat to medium or medium low. Simmer for 4-5 minutes.
- Cube the tofu into ½" squares and add to the pan. Stir to coat.
- Raise the heat to medium high and let simmer for 3 minutes.
- Remove the tofu mixture from heat. Add in the Sichuan peppercorns.
- Drain the vermicelli and divide into four bowls.
- Ladle the tofu mixture over the vermicelli, and garnish with chopped scallions.