Vegetarian Mapo Tofu

A flavorful and spicy Sichuan classic made vegetarian with soft tofu, fermented bean paste, and a medley of aromatics. Perfectly balanced with bold flavors and a silky texture.

Steps

1. Heat vegetable oil in a pan over medium heat.
2. Add ground Sichuan peppercorns, garlic, and ginger; stir-fry until fragrant.
3. Stir in doubanjiang and cook for 1 minute.
4. Pour in vegetable broth, soy sauce, and sugar; bring to a simmer.
5. Gently add the tofu cubes and simmer for 5 minutes.
6. Stir in the cornstarch slurry to thicken the sauce.
7. Cook for another 2 minutes until sauce is glossy.
8. Garnish with chopped spring onion and serve hot over cooked rice.