Mapo Tofu (Vegan)
A spicy and aromatic Szechuan stir-fry with perfectly silken tofu swimming in a rich, savory sauce. This vegan version retains all the incredible depth of flavor of the traditional dish.
20 minmediumChineseveganvegetariangluten-free (if using GF soy sauce)
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Instructions
1. Gently press tofu to remove excess water, then cut into 1-inch cubes. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium heat. Add doubanjiang and ground Sichuan peppercorns, stir-fry for 1-2 minutes until fragrant and oil turns red.
3. Add minced garlic and grated ginger, stir-fry for another minute until aromatic.
4. Pour in vegetable broth, soy sauce (or tamari), and sugar. Bring the mixture to a simmer.
5. Carefully add the tofu cubes to the sauce. Gently stir to coat the tofu without breaking it. Simmer for 5-7 minutes to allow the tofu to absorb the flavors.
6. Stir the cornstarch slurry once more, then slowly pour it into the simmering sauce while stirring. Cook until the sauce thickens to your desired consistency.
7. Garnish with chopped green onions and serve hot with steamed rice.