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Vegan Mapo Tofu
Vegan Mapo Tofu
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Quick vegan mapo tofu with bold flavors from fermented black beans, chili bean paste, and Sichuan peppercorns.
Ingredients:
  • 0.5 cup vegetable broth
  • 1 tablespoon maple syrup
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon peanut oil
  • 1 cup shiitake mushrooms, sliced
  • 3 tablespoons fermented black beans, roughly chopped
  • 2 green onions, white parts only, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon Sichuan peppercorns
  • 2 tablespoons chili bean paste (doubanjiang)
  • 1 (14 ounce) container silken tofu, cut into 1-inch cubes
  • 1 tablespoon chile oil
  • 1 tablespoon sesame oil
  • 3 tablespoons peanuts, chopped
Instructions:
  • Combine vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
  • In a sizzling wok, infuse peanut oil and toss in mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Stir-fry until fragrant, for about a minute. Pour in chili bean paste and soy sauce blend and stir until rich and thick, which takes about 3 to 5 minutes. Introduce tofu and continue cooking till warm, for an additional minute.
  • Place the cooked tofu onto a serving dish and generously drizzle with flavorful chile oil and aromatic sesame oil. Finish by sprinkling with crunchy chopped peanuts for the perfect finishing touch.

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