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 1 block of soft or silken tofu into 1-inch cubes and set them aside.
2. 2Heat the 2 tablespoons of vegetable oil in a 12-inch skillet over medium heat (350°F / 175°C). Add the 3 cloves of minced garlic and 1 tablespoon of minced ginger, and cook for 1 minute until they smell fragrant.
3. 3Add the 2 tablespoons of soy-free doubanjiang and 1 tablespoon of chili flakes to the skillet. Stir constantly and cook for 1 minute until the spices are fragrant.
4. 4Pour in the 1 cup of vegetable broth and bring the mixture to a gentle simmer. Let it simmer for 2 minutes.
5. 5Carefully add the 1-inch cubes of tofu to the simmering sauce. In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Pour this mixture into the skillet while gently stirring the sauce to thicken it. Cook for 1 minute until the sauce coats the tofu.
6. 6Stir in the 2 tablespoons of coconut aminos and the 1 teaspoon of ground Sichuan peppercorns. Continue to cook for another 2 to 3 minutes, allowing the flavors to meld.
7. 7Remove the skillet from the heat. Garnish the Mapo Tofu with the 2 chopped green onions and serve immediately with rice.

Substitutions

Related Guides