Brazil Nut Free Vegan Sichuan Mapo Tofu

Total time35 min

Prep time15 min

Cook time20 min

5.0

(22)

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Ingredients

4 servings

2 blocks (14 oz each) silken or soft tofu
8 oz shiitake mushrooms, stems removed, caps finely chopped
3 tbsp neutral oil (such as canola oil or vegetable oil), divided
2 tbsp doubanjiang (sichuan chili bean paste)
1 tbsp fermented black beans (douchi), roughly chopped
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp sichuan chili flakes (or korean gochugaru)
1 ½ cups vegetable broth
1 tbsp tamari
1 tsp toasted sesame oil
1 tsp sugar

For the slurry

2 tbsp cornstarch
3 tbsp cold water

For finishing

2 tbsp chili oil
1 tsp sichuan peppercorns, toasted and ground

For serving

3 scallions, green parts only, thinly sliced
steamed white rice, for serving

Instructions

1
In a small bowl, stir together the cornstarch and cold water until smooth. Set the slurry aside.
2
Bring a medium pot of water to a gentle simmer over medium heat. Carefully slide the tofu cubes into the water and warm for 2 minutes, then drain gently in a colander. This firms the tofu slightly so it holds its shape in the sauce.

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