Sous Vide Vegan Ma Po Tofu

This spicy Chinese tofu stew is just so easy to make at home. It calls for silken tofu which has the texture of a custard. You can use regular tofu in its place, but the silken tofu gives it an amazing texture. 

Author

Kathy Hester

The author of 5 cookbooks and the the blogger behind Healthy Slow Cooking. Kathy likes to show just how easy it is to make craft cocktails and healthy food.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 185F / 85C

Ingredients

• 1 cup (237 ml) vegetable broth (or 1 cup water with 1 vegetable bouillon cube)
• 2 tablespoons (30 mL) tomato paste
• 1 tablespoon (15 mL) grated ginger
• 1 tablespoon (15 mL) rice wine vinegar
• 1 tablespoon (15 mL) agave nectar (or other sweetener, to taste)
• 2 teaspoons (9.8 mL) sriracha sauce
• 3 cloves garlic, minced
• 1 teaspoon (5 mL) soy sauce
• 2 (12.3 oz/349 g) boxes of silken tofu, cubed

Directions

1. Set the Anova Precision Cooker to 185ºF (85ºC).
2. Whisk all the sauce ingredients, everything EXCEPT for the tofu. Pour the mixture into a plastic zip-seal bag, add the tofu and close. Put the bag into the sous vide and cook 1 1/2 hours.

Finishing Step