Name: Vegan Mapo Tofu
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Vegetable broth - ½ cup; Maple syrup - 1 tablespoon; Reduced-sodium soy sauce - 2 teaspoons; Cornstarch - 1 teaspoon; Peanut oil - 1 tablespoon; Shiitake mushrooms, sliced - 1 cup; Fermented black beans, roughly chopped - 3 tablespoons; Green onions, white parts only, chopped - 2; Garlic, minced - 6 cloves; Fresh ginger, minced - 1 tablespoon; Sichuan peppercorns - 1 teaspoon; Chili bean paste (doubanjiang) - 2 tablespoons; Silken tofu, cut into 1-inch cubes - 1 (14 ounce) container; Chile oil - 1 tablespoon; Sesame oil - 1 tablespoon; Peanuts, chopped - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Mapo Tofu

1. Vegetable broth - ½ cup

2. Maple syrup - 1 tablespoon

3. Reduced-sodium soy sauce - 2 teaspoons

4. Cornstarch - 1 teaspoon

5. Peanut oil - 1 tablespoon

6. Shiitake mushrooms, sliced - 1 cup

7. Fermented black beans, roughly chopped - 3 tablespoons

8. Green onions, white parts only, chopped - 2

9. Garlic, minced - 6 cloves

10. Fresh ginger, minced - 1 tablespoon

11. Sichuan peppercorns - 1 teaspoon

12. Chili bean paste (doubanjiang) - 2 tablespoons

13. Silken tofu, cut into 1-inch cubes - 1 (14 ounce) container

14. Chile oil - 1 tablespoon

15. Sesame oil - 1 tablespoon

16. Peanuts, chopped - 3 tablespoons

How to cook deliciously - Vegan Mapo Tofu

1. Stage

Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.

2. Stage

Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.

3. Stage

Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.