Vegan Mapo Tofu (Quick + Easy)

July 27, 2020

Ingredients:

• One box silken tofu, cut into 1-inch cubes
• 8 oz shiitake mushrooms
• 2 tsp soy sauce
• 1 tbsp peanut oil
• 3 small dried hot red peppers (diced)
• 2 tsp minced garlic
• 1 tbsp fermented spicy bean paste (doubanjiang)
• 1 teaspoon finely ground sichuan peppercorn
• 2 spring onions, white parts only, chopped
• 1 tbsp corn starch

Instructions:

1. Dissolve corn starch in 3 tablespoons cold water
2. Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 10 minutes, then strain and reserve broth. Dice mushroom caps and set aside.
3. Put oil in a wok or wide skillet over medium heat. Add mushrooms, green onions, garlic, Sichuan peppercorns, red peppers. Sauté until aromatic, about 1 minute. 
4. Add chili bean paste, soy sauce, mushroom broth, and tofu cook until heated through, about 3 to 5 minutes. 
5. Add corn starch water, stir until thick. 
6. Transfer cooked tofu to a serving dish, top with chopped peanuts.

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