Vegetarian Mapo Tofu Nachos

Informations supplémentaires

30 min. | 549 kcal | easy | Spicy, Vegetarian | Printable version

1. Setup Preheat the oven to 400°F. Crumble the tofu with your hands into very small pieces, to imitate ground meat. Thinly slice the green onion. Chop the garlic, the ginger and the mushrooms.

2. Cook the tofu Warm up a generous drizzle of oil in a large pan over medium-high heat. Cook the mushrooms for 3-4 minutes or until lightly browned. Add the tofu and half of the green onion and cook for 3-4 minutes. Add salt and pepper.

3. Add the broth Add the garlic, the ginger, the sesame oil, the Gochujang paste, the broth cube, 1 tbsp. of sugar and 1 ^2P | 1.5 ^3P cups of water. Bring to a boil, then cook for 5-6 minutes over medium-low heat. ##There should be a little bit of liquid left in the pan.**

4. Bake the tortillas Meanwhile, cut the tortillas into triangles and place them on a baking sheet. Bake in the oven for 7-8 minutes or until they're crispy.

5. Add the spinach Add the spinach to the pan and stir until its softened and the rest of the sauce has been absorbed by it. Adjust salt and pepper, to taste.

6. Plate your dish Serve the tofu mixture on the tortillas and garnish with the spicy mayonnaise, the remaining green onion and the lime juice to taste. Bon appétit!

300gTofu

100gWhite Medium Mushroom

10unitCorn Tortilla(s)

1unitGinger

2unitGarlic Clove(s)

1unitVegetable Broth Cube(s)

60mlSauce Mix (mayonnaise,sriracha)

2unitGreen Onion(s)

40gBaby Spinach

15mlSesame Oil

30mlGochujang

0.5unitLime

What you need Pan, Sheet pan.

549 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 28g

fat 42g

65%

cholesterol 12mg

fiber 6g

24%

protein 20g

saturated 7g

35%

sodium 220mg

sugar 3g

trans 0g