#plantbasedspice

A vegan take on Ma Po Tofu, a traditional Sichuan dish. Tender tofu cubes in a savory sauce with fermented black beans and chili paste are served over rice in this flavorful and spicy dish.

Ingredients: 1 block tofu, cubed. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 green onions, chopped. 2 tablespoons fermented black beans, rinsed and chopped. 2 tablespoons chili bean paste. 1 cup vegetable broth. 1 tablespoon soy sauce. 1 teaspoon sugar. 1 teaspoon sesame oil. 1 tablespoon cornstarch mixed with 2 tablespoons water. 1/2 cup frozen peas. Cooked rice, for serving. Chopped green onions, for garnish. Sesame seeds, for garnish.

Instructions: Vegetable oil should be heated over medium heat in a big skillet. Add the green onions, ginger, and garlic. Cook until aromatic. Add the chili bean paste and fermented black beans. Mix thoroughly. To coat the tofu cubes in the sauce, add them and stir gently. Add the sugar, sesame oil, soy sauce, and vegetable broth. Heat through to a simmer. When the sauce thickens, gradually add the cornstarch mixture while stirring continuously. Cook the frozen peas until they are thoroughly heated. Garnish with sesame seeds and chopped green onions and serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

A spicy and flavorful vegan version of the classic Sichuan dish, Mapo Tofu. This dish is hot, spicy, and packed with umami flavors.

Ingredients: 1 block firm tofu, diced. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons doubanjiang spicy fermented bean paste. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon Sichuan peppercorns, crushed. 1 cup vegetable broth. 2 tablespoons cornstarch. 2 green onions, chopped. Cooked rice, for serving.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Put in the minced garlic and ginger, and cook until the smell is nice. Crush some Sichuan peppercorns and add them to the dish. Stir-fry for one minute. Fry the tofu in a pan with soy sauce and rice vinegar. For another two to three minutes, cook. Mix vegetable broth and cornstarch in a small bowl with a whisk until the mixture is smooth. Add the broth mixture to the pan and stir it all the time until the sauce gets thick. Let it cook on low heat for 5 to 7 minutes, or until the tofu is warm and the sauce gets thicker. Before you serve, sprinkle chopped green onions on top. Serve hot on top of rice that has been cooked.

Prep Time: 15 minutes

Cook Time: 20 minutes