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.

150g soft tofu, cubed 1 tablespoon vegetable oil 1 teaspoon Sichuan peppercorns, toasted and ground 1 tablespoon doubanjiang (fermented broad bean chili paste) 1 clove garlic, minced 1 teaspoon ginger, minced 1 spring onion, chopped 1/2 cup vegetable broth 1 teaspoon soy sauce 1/2 teaspoon sugar 1 teaspoon cornstarch mixed with 2 tablespoons water Cooked rice (to serve)