Vegan Mapo Tofu

Ingredients

  • 1/2 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

Directions

  • Prep20 m
  • Cook5 m
  • Ready In25 m
  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.

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