Vegan Mapo Tofu
recipe Image
 
Preparation Time : 10 mins

Cooking Time : upto 5 mins

Serves : 5-6
Ingredients:

    1 block silken tofu (400g/14oz), cut into inch cubes
    150g/5.25oz shiitake mushrooms, sliced
    125ml/5fl oz vegetable broth
    2 tbsp. chilli bean paste
    30g/1oz fermented black beans, roughly chopped
    6 cloves garlic, minced
    1 tbsp. ginger, minced
    1 tsp. Sichuan peppercorns
    2 tsp. low sodium soy sauce
    1 tbsp/15ml peanut oil
    1 tsp/5ml sesame oil
    1 tsp/5ml chilli oil
    1 tbsp/15ml honey/maple syrup
    30g/1oz green onion, thinly sliced
    1 tsp. cornstarch
    25g/1oz peanuts, roughly chopped

Method:
  1. Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
  2. Heat peanut oil in a wok.
  3. Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
  4. Add in chili bean paste and soy sauce mixture.
  5. Stir until thick then add tofu. Heat for a minute.
  6. Transfer to a serving dish then drizzle chili oil and sesame oil.
  7. Top with chopped peanuts.