Vegan Mapo Tofu

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Description

When you’re short on time and you’re in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.

Ingredients

  • ½ cup vegetable broth
  • 1 tablespoon maple syrup
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon peanut oil
  • 1 cup shiitake mushrooms, sliced
  • 3 tablespoons fermented black beans, roughly chopped
  • 2 green onions, white parts only, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon Sichuan peppercorns
  • 2 tablespoons chili bean paste (doubanjiang)
  • 1 (14 ounce) container silken tofu, cut into 1-inch cubes
  • 1 tablespoon chile oil
  • 1 tablespoon sesame oil
  • 3 tablespoons peanuts, chopped

Instructions

  1. Mix vegetable broth
  2. maple syrup
  3. soy sauce
  4. and cornstarch in a bowl.
  5. Heat peanut oil in a wok over medium-high heat. Add mushrooms
  6. black beans
  7. green onions
  8. garlic
  9. ginger
  10. and Sichuan peppercorns. Saute until aromatic
  11. about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick
  12. 3 to 5 minutes. Add tofu; cook until heated through
  13. about 1 minute more.
  14. Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

Prep Time: 20 mins

Cook Time: 5 mins

Total Time: 25 mins

Servings: 4

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