Vegetarian Mapo Tofu

Chinese · 30 min · Tofu · vegetarian, vegan, gluten-free, dairy-free, low-carb

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Ingredients

• 450 g soft silken tofu
• 150 g shiitake mushrooms, finely chopped
• 2 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp fermented black beans, rinsed
• 1 tsp Sichuan peppercorns, ground
• 3 cloves, minced garlic
• 1 inch, minced fresh ginger
• 3, sliced scallions
• 1 cup vegetable stock
• 1 tbsp cornstarch
• 3 tbsp neutral oil

Method

1. Cut tofu into 3/4-inch cubes and warm gently in salted water while you cook the sauce.
2. Stir-fry the mushrooms in oil over medium-high heat for 5 minutes until browned and dry.
3. Add doubanjiang, black beans, garlic, and ginger and fry 2 minutes until the oil turns red.
4. Pour in the stock and bring to a simmer.
5. Slide in the drained tofu and simmer gently 5 minutes, then thicken with a cornstarch slurry.
6. Finish with ground Sichuan peppercorn and scallions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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