Vegan Mapo Tofu
1 person
00h 00
00h 10
- 1/2 cup Vegetable Broth
- 1 tbsp Maple Syrup
- 2 tsp Gluten Free Soy Sauce
- 1 tsp Cornstarch
- 1 tbsp Peanut Oil
- 1 cup Shiitake Mushroom (sliced)
- 3 tbsp Fermented Black Bean (roughly chopped)
- 2 Spring Onions (chopped, white part only)
- 6 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 1 tsp Sichuan Peppercorn
- 2 tbsp Chilli Bean Paste
- 1 block Silken Tofu (cut into cubes)
- 1 tbsp Chilli Oil
- 1 tbsp Sesame Oil
- 1). Mix the vegetable broth, maple syrup, soy sauce and cornstarch into a bowl.
- 2). Heat the peanut oil in a pan, medium to high heat.
- 3). Add mushrooms, black beans, spring onions, garlic, ginger and Sichuan peppercorns.
- 4). Saute until aromatic (around 1 minute).
- 5). Add the chilli bean paste and soy sauce mixture.
- 6). Cook until thick (3-5 minutes).
- 7). Add the tofu and stir gently, cook for around a minute more.
- 8). Transfer to dish, drizzle chilli oil and sesame oil on top.
