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