Vegan Mapo Tofu
Description
Ready in minutes, this vegan mapo tofu relies on a show-stopping sauce of fermented black beans, chili bean paste, and Sichuan peppercorns.
Ingredients
•
1/2 cup vegetable broth
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1 tablespoon maple syrup
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2 teaspoons reduced-sodium soy sauce
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1 teaspoon cornstarch
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1 tablespoon peanut oil
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1 cup shiitake mushrooms, sliced
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3 tablespoons fermented black beans, roughly chopped
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2 green onions, white parts only, chopped
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6 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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1 teaspoon Sichuan peppercorns
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2 tablespoons chili bean paste (doubanjiang)
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1 (14 ounce) container silken tofu, cut into 1-inch cubes
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1 tablespoon chile oil
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1 tablespoon sesame oil
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3 tablespoons peanuts, chopped
Directions
1
Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
2
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
Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.