Vegetarian Mapo Tofu Chinese Sichuan Style 1771705729080 Xbav

Ingredients

• 500 grams Soft or Silken Tofu, cut into 1-inch cubes
• 6 pieces Dried Shiitake Mushrooms, rehydrated and finely minced
• 2 tablespoons Doubanjiang (Sichuan Spicy Bean Paste)
• 1 teaspoon Sichuan Peppercorns, toasted and ground
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 cup Vegetable Broth
• 1 tablespoon Light Soy Sauce
• 2 tablespoons Cornstarch Slurry (1 part starch to 2 parts water)
• 1 tablespoon Chili Oil with flakes(optional)
• 2 stalks Scallions, chopped

Instructions

1. 1

   Blanch the tofu cubes in boiling salted water for 2 minutes to toughen them slightly, then drain carefully.

2. 2

   Heat oil in a wok over medium heat and stir-fry the minced shiitake mushrooms until fragrant and slightly browned.

3. 3

   Add the Doubanjiang bean paste and fry until the oil turns a vibrant red color.

4. 4

   Stir in the minced garlic and ginger, cooking for 30 seconds until aromatic.

5. 5

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

6. 6

   Carefully slide the tofu cubes into the wok, ensuring they are submerged, and simmer for 5 minutes.

7. 7

   Slowly pour in the cornstarch slurry while gently stirring to thicken the sauce without breaking the tofu.

8. 8

   Turn off the heat, drizzle with chili oil, and sprinkle the ground Sichuan peppercorns and scallions over the top.