Vegan Mapo Tofu
By Lisa Lin · healthynibblesandbits.com
30 minServes 4
Silken tofu in a spicy, numbing Sichuan sauce with shiitake mushrooms and a cornstarch slurry.
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| prepCut tofu into 3/4-inch cubes | ||||||
| 1.9 L water | Bring water & salt to boil, remove from heat | Lower tofu cubes into hot water | Transfer to serving bowl, drizzle sesame oil & garnish with scallion dark parts | |||
| 12 g table or sea salt | ||||||
| 1 tablespoon neutral oil | Sauté mushrooms 2 min, transfer to bowl | Add mushrooms, transfer tofu to wok, toss gently | ||||
| 65 g finely diced shiitake mushrooms | ||||||
| 3 to 4 teaspoons Sichuan peppercorn | Grind & sift Sichuan peppercorn, discard husks | |||||
| 12 g cornstarch or tapioca starch | Whisk cornstarch & water | Stir slurry, add to wok with scallion light parts, simmer 2 min | ||||
| 118 ml water | ||||||
| 2 tablespoons neutral oil | Sauté garlic & ginger 30 sec | Add doubanjiang, sauté 30 sec | Add peppercorn, gochugaru & sugar, stir | |||
| 15 g minced garlic | ||||||
| 7 g minced ginger | ||||||
| 40 g doubanjiang | ||||||
| 10 g gochugaru | ||||||
| 1/2 to 1 teaspoon / 2 to 4 g sugar | ||||||
| 1 stalk scallions, light and pale green parts (sliced) | ||||||
| 1 stalk scallions, dark green parts (sliced) | ||||||
| drizzle sesame oil | ||||||
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