RICE AND TOFFU XIANGJIE CUISINE FROM PUDUOSHA TEMPLE

Here is a vegan recipe inspired by the Xiangjie cuisine of Puduosha Temple:

Ingredients :

1 block of firm tofu, cut into cubes
2 cups cooked rice
2 tablespoons of vegetable oil
1 onion, chopped
2 cloves of garlic, minced
1 red pepper, diced
1 green pepper, diced
1 carrot, diced
1 cup sliced ​​mushrooms (such as shiitake mushrooms)
1 cup snow peas, cut diagonally
2 tablespoons of soy sauce
1 tablespoon hoisin sauce
1 tablespoon of rice vinegar
1 tablespoon maple syrup or coconut sugar
1 teaspoon cornstarch, diluted in 2 tablespoons water
Salt and pepper, to taste
Optional: fresh peppers or red pepper flakes for a little heat
Fresh cilantro or green onions, chopped, to garnish

Instructions :
Heat the vegetable oil in a large skillet over medium heat. Add the tofu cubes and brown them on all sides. Remove the tofu from the pan and set aside.
In the same pan, add a little more oil if necessary, then add the onion and garlic. Saute them until tender and lightly browned.
Add the peppers, carrot, mushrooms and snow peas to the pan. Saute for a few minutes until the vegetables are tender but still crunchy.
Meanwhile, in a bowl, combine soy sauce, hoisin sauce, rice vinegar, maple syrup or coconut sugar, and diluted cornstarch.
Add the browned tofu to the pan with the vegetables. Pour the sauce over the tofu and vegetables, stirring to coat.
Leave to simmer for a few minutes until the sauce thickens and coats all the ingredients.
Season with salt, pepper and possibly chili peppers for more heat, according to your taste.
Serve hot over cooked rice, garnished with fresh cilantro or chopped green onions.
There you have it, now you have a delicious vegan rice and tofu recipe inspired by the Xiangjie cuisine of Puduosha Temple. Enjoy!