Sichuan Stir Fried Green Beans with Ground Meat Vegan Recipe 

Are you a vegan, gluten-intolerant person who craves Chinese food? Do you brace yourself for the tummy rumble from the soy sauce and hidden wheat at your favorite Chinese restaurant? We see you. And we give you this recipe so you don’t have to settle. Make a vegan, gluten-free Mapo Tofu with this easy to follow recipe and Mekhala’s better-for-you tingly Organic Sichuan Mala Chilli Paste.

Vegan Gluten-free Mapo Tofu Recipe
Serves 4

Ingredients:

• 1/4 cup oil
• 8oz / 250g plant-based ground meat
• 1lb / 450g silken tofu, cubed
• 4 teaspoons Mekhala Organic Sichuan Mala Chilli Paste
• 1 teaspoon cornstarch
• 1/3 cup water
• 1/2 cup vegetable broth
• Chopped scallions

Method:

1. Heat oil in a wok over high heat. When oil is hot, add ground meat, breaking up the meat as you fry.
2. When meat is browned, add Mekhala Organic Sichuan Mala Chilli Paste and mix through.
3. Pour in vegetable broth.
4. Combine water and cornstarch to make a slurry, then add slurry to the wok and mix through.
5. Add tofu to the wok and mix through carefully.
6. Once the tofu is heated through, serve immediately, topped with chopped scallions.

Tips:

• To achieve the restaurant style “wok-hei” (wok fire), you’ll need a cast iron or carbon still wok and a hot stove, preferably gas. But these days, fewer homes have gas stoves, and managing a wok can be tedious, so a cast iron skillet or non-stick wok works too.
• With a traditional wok or cast iron skillet, add the oil when the wok is really hot. You can test it by flicking water at it and see if it evaporates on contact.
• Add oil to a COLD non-stick wok as the non-stick layer will erode over time if you heat it with nothing in it.
• To make a “real” meat version, simply substitute plant-based meat with same amount of ground pork.

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