Vegan Mapo Tofu
Summary Not available
- 4 tbsp oil
- 1 1/2 Sichuan peppercorns ( ((coarsely ground , reserve 1/4 teaspoon for garnish at the end)))
- 3 inch ginger
- 3 garlic cloves
- 1 black beans (fermented )
- 1 chilies
- 120 g shiitake mushrooms (finely chopped)))
- 1 tbsp bean sauce (spicy)
- 1 tbsp chili oil
- 100 ml water ((vegetable or mushroom brotth))
- 2 teaspoons cornstarch
- 500 g silken tofu (cut into 1-inch cubes)
- 1/4 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1 scallion (finely chopped)
In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end)
Cook for 30 seconds, and add the ginger
Cook for another 1 minute and add the garlic
Cook for another 1 minute
Add the black beans, and chilies
Cook for another 1-2 minutes
Turn up the heat to medium, and add the mushrooms
Cook until the mushrooms are cooked down and slightly caramelized, about 5 minutes
Add the spicy bean sauce and chili oil to the mixture and stir it in well
Turn up the heat to high, and add ⅔ cups water or broth and stir
Bring the mixture up to a simmer, and allow to bubble for 1 minute
Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce
Allow the sauce to thicken (if it gets too thick, splash in more water or stock)
If the sauce is too thin, make a little more cornstarch slurry and add it in
There will be variations depending on how high your heat is
Add the tofu to the wok and gently toss the tofu in the sauce
Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions
Give everything a final stir, and taste for seasoning (you likely won’t have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty)
Serve, garnished with a last sprinkle of Sichuan peppercorn powder
No extra notes