Vegan Mapo Tofu

🧂 Ingredients

• 1 Medium Firm Tofu
• 3 Tbsp. Cooking Oil
• 3 Tbsp. Ginger

  grated
• 1 Tbsp. Garlic

  minced
• 1 Tbsp. Sichuan Peppercorns

  toasted and ground
• 100 g Shiitake Mushrooms

  minced
• 1 Tbsp. Broad Bean Paste (Doubanjian/Toban Djan)
• 1 Tbsp. Fermented Black Bean Sauce
• 1 Tbsp. Corn Starch

  with 1 Tbsp Water for slurry
• 1 Tbsp. Chili Oil
• Green Onions

  garnish

Instructions

• 1 Boil the cubes of medium firm Tofu for about 60 seconds to allow the Tofu to
  firm up.
• 2 In a wok over medium heat, add the oil and allow it to heat up.
• 3 Once the oil is hot, add the finely diced Shiitake Mushrooms and saute until
  they are slightly golden.
• 4 Then add the Garlic and Ginger, and saute for 30-60 seconds.
• 5 Then add the 3/4 of the finely ground Sichuan Peppercorns, this will infuse the
  oil.
• 6 Now add the Toban Djan and the Black Bean paste, and saute until 30-60 seconds
  or until the paste completely mixed into the oil.
• 7 Then add 3/4 cup of Water, and bring to a boil.
• 8 Then add the Cornstarch slurry and stir until the sauce thickens.
• 9 Now gently add the Tofu and stir it with the sauce careful not to break the
  Tofu.
• 10 Once the Tofu is coated, take it off the heat.
• 11 Garnish with Scallions or Green Onions and a drizzle of chili oil.
• 12 Enjoy!!

Nutrition Info