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Spicy Vegan Mapo Tofu

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner
Spicy Vegan Mapo Tofu
Ingredients
  • 1/2 cup vegetable broth
  • 1 tablespoon maple syrup
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon peanut oil
  • 1 cup shiitake mushrooms, sliced
  • 3 tablespoons fermented black beans, roughly chopped
  • 2 green onions, white parts only, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon Sichuan peppercorns
  • 2 tablespoons chili bean paste (doubanjiang)
  • 1 (14 ounce) container silken tofu, cut into 1-inch cubes
  • 1 tablespoon chile oil
  • 1 tablespoon sesame oil
  • 3 tablespoons peanuts, chopped
Instructions
1
Combine the vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl to create a uniform paste.
2
Heat peanut oil in a wok over medium-high heat, stirring constantly until the oil reaches its optimal temperature. Add sliced mushrooms, black beans, chopped green onions, minced garlic, grated ginger, and Sichuan peppercorns. Stir-fry until the ingredients are fragrant and the mixture is well combined, approximately 1 minute. Add a spicy chili bean paste to the wok and pour in the previously prepared sauce mixture, stirring constantly until it thickens, usually within 3 to 5 minutes. Introduce cubed tofu into the wok and cook until it reaches a heated state, approximately 1 minute more.
3
Transfer cooked tofu to a serving dish and drizzle it with chile oil and sesame oil for added flavor. Top the tofu with a generous helping of chopped peanuts.