Vegetarian Mapo Tofu

Ingredients

• 500 g Silken tofu
• 150 g Shiitake mushrooms
• 2 tbsp Doubanjiang (Spicy Bean Paste)
• 1 tsp Sichuan peppercorns
• 3 cloves Garlic
• 1 inch Ginger
• 1 cup Vegetable broth
• 1 tbsp Cornstarch
• 1 tbsp Soy sauce
• 2 stalks Green onions

Instructions

1. 1

   Toast Sichuan peppercorns in a dry wok until fragrant, then grind into a fine powder.

2. 2

   Finely mince the mushrooms until they resemble the texture of ground meat.

3. 3

   Heat oil in a wok and sauté the minced mushrooms until browned and moisture has evaporated.

4. 4

   Add the doubanjiang, minced garlic, and ginger, frying until the oil turns red and fragrant.

5. 5

   Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.

6. 6

   Gently cut the tofu into cubes and add them to the wok, simmering for 5 minutes.

7. 7

   Mix cornstarch with 2 tablespoons of water to create a slurry; slowly pour into the wok while gently stirring until the sauce thickens.

8. 8

   Garnish with ground peppercorns and chopped green onions before serving with steamed rice.