「素食」这麻婆豆腐什么都好，就是费饭！！|【Vegan】Mapo Tofu

This dish is really delicious! If you had too much of traditional Sichuan version, then it's time to try my take on this famous dish!
The taste will not be as heavy as the Sichuan version, but it is very tasty as well, definitely give it a try.
这道麻婆豆腐真的很好吃哦！四川版本的做多了可以试试这种哦！
味道会没川味版本那么重，但同样很下饭，一定要试试

Ingredients/材料:
嫩豆腐 330g Soft Tofu
熟鹰嘴豆 一杯 1Cup Cooked Chickpeas
蘑菇 3-4个 3-4 Mushrooms
红萝卜 100g Carrot
香菜 一株 1 Coriander

调味料/Seasoning：
韩式辣酱 一大匙 1 Tbsp Korean Hot Paste (Gochujang)
韩式粗粒辣椒粉 一大匙 1Tbsp Korean Chili Powder (Coarse)
生抽 一大匙 1Tbsp Soy Sauce
香菇蚝油 一大匙 1Tbsp Mushroom Oyster Sauce
海盐 适量 Sea Salt to Taste
海带高汤或水 500ml（海带8cm*cm浸泡4小时）500ml Kombu Broth (8cm*4cm Kombu soak in water for 4 hours) or Water
水淀粉 适量 Starch Slurry
青花椒粉 1/2小匙 1/2 Tsp Green Pepper Powder
赤砂糖 1/2小匙 1/2 Brown Sugar
TIPS：
1.加入鹰嘴豆很出彩，炒香酥后不比肉臊差，搭配蘑菇也很鲜美
2.考虑到有些小伙伴不吃洋葱之类的我用胡萝卜一样可以代替，只不过会比洋葱炒更久一点才会释放它的鲜甜
3.鹰嘴豆实在没有可以换成黄豆或是毛豆、豌豆之类的替换
1. Chickpeas works as a meat, it adds extra crispness into this dish, you can also pair with mushroom to enhance the flavor.
2. Taking into account that some friends do not eat onions, I use carrots instead, but it will take longer than onions to stir-fry them to release the sweetness.
3. if you can't find chickpeas, you can replace them with soybeans, edamame, peas, etc.

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My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it.

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