Vegan mapo tofu

Vegan mapo tofu

Tags

Asian
Chinese
Vegan

Cook

Ingredients

  • 6 dried shiitake mushrooms
  • 1 tbsp sichuan peppercorns
  • Chilli oil
  • 700g silken tofu
  • 150g vegan mince
  • Shiitake mushrooms, finely chopped
  • 3 small dried hot chillies
  • 1 tbsp fermented black beans
  • 1 tbsp doubanjiang
  • 2 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 red pepper
  • 1 green pepper
  • 2 tsp soy sauce
  • 1 tbsp shaoxing wine
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • ½ cup sliced scallions
  • Rice

Steps

  1. Toast the sichuan peppercorns in a dry pan. Grind in a mortar and pestle and set aside.
  2. Soak the shiitake mushrooms in hot water for 15 to 20 minutes, until softened.
  3. Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
  4. Add chilli oil to the wok, once hot add the vegan mince and cook until browned.
  5. Add bell pepper, shiitake mushrooms, chillies, black beans, and doubanjiang. Cook until fragrant.
  6. Add garlic and ginger and let sizzle, then add soy sauce, sesame oil and ground Sichuan peppercorns.
  7. Add 1 ½ cups mushroom broth and cook mixture gently for 2 minutes then bring to a simmer.
  8. Carefully add the tofu. Cover and gently simmer for five minutes.
  9. Drizzle in cornstarch mixture, gently swirling pan to incorporate and cook until thickened.
  10. Thin with a little mushroom broth if necessary.