Sous Vide Vegan Ma Po Tofu

(26)

Kathy Hester

Durham NC

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.

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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. 
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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

Directions

  • Step 1

    Set the Anova Precision Cooker to 185ºF (85ºC).

  • Step 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.

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185 F / 85 C Recipe Temp
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