From thewoksoflife.com

Vegan Mapo Tofu

4 servings · 10 min prep · 20 min cook

Ingredients

Ingredients

• 4 tablespoons vegetable oil
• 1 1/2 tablespoons Sichuan peppercorns, coarsely ground
• 3 tablespoons ginger, finely minced
• 3 tablespoons garlic, finely minced
• 1 tablespoon fermented black beans
• 1-2 Thai bird chilies, thinly sliced
• 4 ounces shiitake mushrooms, finely chopped
• 1-2 tablespoons spicy bean sauce
• 1 tablespoon chili oil
• 2/3 cup water or vegetable or mushroom broth
• 2 teaspoons cornstarch
• 1 pound silken tofu or soft tofu, cut into 1-inch cubes
• 1/4 teaspoon sesame oil
• 1/4 teaspoon sugar
• 1 scallion, finely chopped

Steps

1. In a wok over medium low heat, add 4 tablespoons and 1 ½ tablespoons (remember to reserve ¼ teaspoon for garnishing the dish at the end).
2. Cook for 30 seconds, and add 3 tablespoons. Cook for another 1 minute and add 3 tablespoons. Cook for another 1 minute. Add 1 tablespoon, and 1-2. Cook for another 1-2 minutes.

   3-4 min

3. Turn up the heat to medium, and add 4 ounces. Cook until the 4 ounces mushrooms are cooked down and slightly caramelized, about 5 minutes.

   5 min

4. Add 1-2 tablespoons and 1 tablespoon to the mixture and stir it in well. Turn up the heat to high, and add ⅔ cup and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.

   1 min

5. Stir 2 teaspoons mixed with water 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.
6. Add 1 pound to the wok and gently toss the 1 pound tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add ¼ teaspoon, ¼ teaspoon, and 1.

   3-5 min

7. Give everything a final stir, and taste for seasoning (you likely won't have to add any additional salt, as the 1-2 tablespoons spicy bean sauce and 1 tablespoon fermented black beans are quite salty). Serve, garnished with a last sprinkle of 1 ½ tablespoons Sichuan peppercorn powder.

Nutrition

Per serving

kcal

272

protein

9 g

carbs

14 g

fat

22 g

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