Hi again, gonna give this a try any feedback is welcome. This weeks second recipe is a Japanese take on mapo tofu, enjoy!

Ingredients for sauce

• 2½ Tbsp. doubanjiang  (this is a must have)
• 1 Tbsp. miso
• ½ Tbsp soy sauce
• 2 Tbsp. mirin
• 1 tsp toasted sesame oil
• 1 tsp. potato starch or cornstarch
• 4 Tbsp. water

Ingredients for sauté

• 2 cloves garlic (minced)
• 1 Tbsp ginger (minced)
• 2 green onions/scallions (chopped to your liking)
• 14 oz. soft/silken tofu
• 1 Tbsp neutral oil
• ½ lb protein (impossible ground *eef or Seitan fine diced so it resembles crumbles)

Instructions

• Combine all ingredients for the sauce in a small bowl and mix (set aside).
• Heat a wok or large frying pan on medium heat, then add oil.
• Add the 1/2lb of protein, garlic, and ginger to the wok and stir fry till golden brown.
• Turn heat to medium-low, add the sauce, break apart the silken tofu into bite-sized pieces, and add to the wok.
• Gently stir the tofu, coating it in the sauce mixture, then simmer till heated through.
• Add green onions and serve with rice.