Sichuan Mapo Tofu (Vegan)

Ingredients

• 1 block Soft or silken tofu
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 2 tbsp Doubanjiang (soy-free)
• 1 tbsp Chili flakes
• 1 cup Vegetable broth
• 2 tbsp Coconut Aminos
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tsp Sichuan peppercorns, ground
• 2 Green onions, chopped

Instructions

1. 1Cut the tofu into cubes and set aside.
2. 2Heat vegetable oil in a wok or skillet over medium heat. Add garlic and ginger and cook until fragrant.
3. 3Add doubanjiang and chili flakes and stir-fry for 1 minute.
4. 4Pour in vegetable broth and bring to a simmer.
5. 5Gently add the tofu cubes to the sauce. In a small bowl, mix cornstarch with water and add to the sauce to thicken.
6. 6Stir in coconut aminos and Sichuan peppercorns. Cook for another 2-3 minutes.
7. 7Garnish with green onions and serve hot with rice.

Substitutions

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