High Fructose Corn Syrup Free Vegan Sichuan Mapo Tofu
Total time35 min
Prep time15 min
Cook time20 min
5.0(22)
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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 Ā½ 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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