Spicy Sichuan Mapo Tofu (Vegetarian)

Ingredients

• 300 g silken tofu
• 100 g plant‑based minced meat substitute
• 1 tablespoon fermented black beans (douchi)
• 1 teaspoon Sichuan peppercorns
• 4 whole dried red chilies
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon soy sauce
• 120 ml vegetable broth
• 1 teaspoon cornstarch(optional)
• 2 tablespoons neutral oil
• 1 stalk green onion, sliced(optional)

Instructions

1. 1

   Heat the oil in a wok over medium heat; add the dried chilies and Sichuan peppercorns, frying for 30 seconds until fragrant.

2. 2

   Stir‑in the minced garlic and ginger, cooking 1 minute; then add the fermented black beans and plant‑based mince, sautéing 2–3 minutes until the mince is lightly browned.

3. 3

   Pour in the soy sauce and vegetable broth, bring to a gentle boil, then carefully add the silken tofu cut into 2‑cm cubes; simmer 5 minutes, gently stirring to coat the tofu.

4. 4

   If a thicker sauce is desired, dissolve the cornstarch in a teaspoon of water and stir into the pan; cook another minute until glossy.

5. 5

   Serve hot, garnished with sliced green onion if using.