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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This is a healthy vegan version of the popular Chinese mapo tofu dish that's high in fibre, iron and protein. Delish!
1 Drain tofu, and gently break up into 2cm chunks.
2 In a food processor, chop button mushrooms until fine but not puréed.
3 In wok or large non-stick pan, heat oil over medium heat. Add chilli paste, Sichuan pepper and cook for 2 minutes. Turn heat up to high, add all mushrooms and eggplant and cook quickly until softened. Turn out into a bowl.
4 Add tofu to the pan, stir-fry over medium heat for 8 minutes. Add spring onions and cook for 2 minutes. Return mushrooms and eggplant to the pan, mix well.
5 Serve with the black rice in large bowls. Garnish with coriander, if desired.
If you can’t find wood ear mushrooms, just use more portobellos.
Calories 449 cal
Kilojoules 1880 kJ
Total fat 12 g
Saturated fat 2 g
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