A vegetarian twist on the classic Sichuan dish, Mapo Tofu, this recipe features firm tofu simmered in a flavorful and spicy sauce. Perfect for vegetarians and tofu enthusiasts alike!
Ingredients: 1 block 14-16 ounces firm tofu, drained and cut into 1/2-inch cubes. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon minced ginger. 2 tablespoons fermented black beans, rinsed and minced. 1 tablespoon doubanjiang spicy broad bean paste. 1/2 cup vegetable broth. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon Sichuan peppercorns, toasted and ground. 2 teaspoons cornstarch dissolved in 2 tablespoons water. 2 green onions, thinly sliced. Steamed rice, for serving.
Instructions: Heat vegetable oil in a large skillet over medium heat. Add garlic, ginger, and fermented black beans, cook until fragrant, about 1 minute. Add doubanjiang and cook for another minute. Add tofu, vegetable broth, soy sauce, sesame oil, and ground Sichuan peppercorns. Gently stir to combine, being careful not to break the tofu cubes. Simmer for 5-7 minutes until tofu is heated through and the sauce thickens slightly. Stir in the cornstarch slurry and cook for another minute until the sauce thickens further. Remove from heat and garnish with sliced green onions. Serve hot with steamed rice.
Bite Sized Bree
