Vegan Mapo Tofu

When you’re short on time and you’re in need of something nutritious, then this 15 minute vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan style mapo tofu which is both spicy and aromatic.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 400  g tofu, silken, cut into inch cubes
• 150  g shiitake mushrooms, sliced
• 125  ml vegetable broth
• 2  tablespoons chili bean paste
• 30  g fermented black beans, roughly chopped
• 6  garlic cloves, minced
• 1  tablespoon ginger, minced
• 1  teaspoon szechuan peppercorns
• 2  teaspoons low sodium soy sauce
• 1  tablespoon  peanut oil
• 1  teaspoon  sesame oil
• 1  teaspoon  chili oil
• 1  tablespoon honey or 1  tablespoon maple syrup
• 30  g green onions, thinly sliced
• 1  teaspoon cornstarch
• 25  g peanuts, roughly chopped

Directions

1. Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
2. Heat peanut oil in a wok.
3. Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
4. Add in chili bean paste and soy sauce mixture.
5. Stir until thick then add tofu. Heat for a minute.
6. Transfer to a serving dish then drizzle chili oil and sesame oil.
7. 7. Top with chopped peanuts.