Sous Vide Vegan Ma Po Tofu
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.
Ingredients for 6
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
Set the Anova Precision Cooker to 185ºF (85ºC).
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.