Vegan Mapo Tofu

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🥘 Ingredients

chili oil
1 tbsp
cornstarch
2 tsp
fermented black beans
1 tbsp
garlic
3 tbsp
ginger
3 tbsp
scallion
1
sesame oil
1/4 tsp
shiitake mushrooms
4 oz
silken tofu
1 lb
spicy bean sauce
1-2 tbsp
sugar
1/4 tsp
szechuan peppercorn
1.5 tbsp
thai bird chilies
1-2
vegetable oil
4 tbsp
water
0.729 c

🍳 Cookware

1

In a wok over medium low heat, add vegetable oil and szechuan peppercorn (coarsely ground, reserve 1/4 tsp for garnish). Cook for ⏱️ 30 seconds .

vegetable oil: 4 tbsp, szechuan peppercorn: 1.5 tbsp
2

Add ginger (finely minced) and cook for ⏱️ 1 minute , then add garlic (finely minced) and cook for another ⏱️ 1 minute . Add fermented black beans and thai bird chilies (thinly sliced) and cook for ⏱️ 1-2 minutes .

ginger: 3 tbsp, garlic: 3 tbsp, fermented black beans: 1 tbsp, thai bird chilies: 1-2
3

Turn up the heat to medium and add shiitake mushrooms (finely chopped). Cook until cooked down and slightly caramelized, about ⏱️ 5 minutes .

shiitake mushrooms: 4 oz
4

Stir in spicy bean sauce (depending on desired salt/spice level) and chili oil . Turn up the heat to high, add water (or vegetable or mushroom broth), and bring to a simmer. Let bubble for ⏱️ 1 minute .

spicy bean sauce: 1-2 tbsp, chili oil: 1 tbsp, water: 2/3 c
5

Stir cornstarch into water to dissolve, then add to the sauce and let thicken (splash in more water or stock if it gets too thick).

cornstarch: 2 tsp, water: 1 tbsp
6

Add silken tofu (or soft tofu, cut into 1" cubes) and gently toss in the sauce. Simmer for ⏱️ 3-5 minutes , then stir in sesame oil , sugar , and scallion (finely chopped).

silken tofu: 1 lb, sesame oil: 1/4 tsp, sugar: 1/4 tsp, scallion: 1
7

Give everything a final stir and taste for seasoning (you likely won't need extra salt). Serve garnished with the reserved szechuan peppercorn powder.