Tonight’s dinner was for only me and my dad.
Dad’s request was Mapo-tofu, ok that’s one of my favorite, too, and easy to make And me, always wanna something green, so I put edamame.
Mapo-tofu;
1 Heat sesame oil in a large skillet, stir-fry chopped ginger, chili pepper, chopped fermented soy beans with Doubanjiang(spicy miso paste), and precooked TVP
2 Add water, mushroom powder, tofu (cut into 1/2 square), and vegan oyster sauce
3 Cook until bringing to simmer. Simmer until tofu becomes tender, and the soup has reduced to half the original amount
4 Add cooked edamame, adjust seasoning by adding white pepper, soy sauce
5 Stir water starch, pour gently
6 Sprinkle ground Sichuan peppercorn
7 Serve with mixed rice (this is my recent favorite; rice, quinoa, and barley)