Vegetarian Mapo Tofu

A vegetarian twist on the classic Chinese dish. Spicy and flavorful mapo tofu made with tofu, mushrooms, and a mix of aromatic spices.

Steps

1. Cut the tofu into small cubes and slice the mushrooms. 2. Heat the vegetable oil in a wok or skillet over medium heat. Add the garlic and ginger, and sauté until fragrant. 3. Add the doubanjiang and stir-fry for a minute. 4. Add the mushrooms and cook until slightly softened. 5. Stir in the soy sauce, Sichuan peppercorns, sugar, and vegetable broth. Let it simmer for 5 minutes. 6. Gently add the tofu cubes and cook for another 2-3 minutes. 7. Stir in the cornstarch mixture to thicken the sauce. 8. Season with salt to taste and garnish with chopped green onions. 9. Serve hot with steamed rice.

150g firm tofu 100g mushrooms 2 tablespoons vegetable oil 2 cloves garlic, minced 1 tablespoon ginger, minced 1 tablespoon doubanjiang (chili bean paste) 1 tablespoon soy sauce 1 teaspoon Sichuan peppercorns 1/2 teaspoon sugar 1/2 cup vegetable broth 1 tablespoon cornstarch, dissolved in 2 tablespoons water 2 green onions, chopped Salt to taste