Vegan & Allergy-Friendly Mapo Tofu

Ingredients

• 1 lb Silken Tofu
• 2 tbsp Avocado Oil
• 3 cloves Garlic (minced)
• 2 tsp Ginger (minced)
• 1 tbsp Chili Garlic Sauce
• 1 tbsp Fermented Black Beans (rinsed and chopped)
• 1 cup Vegetable Broth (low sodium)
• 2 tbsp Soy Sauce (Tamari for gluten-free)
• 1 tsp Maple Syrup
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tsp Sesame Oil
• 2 Green Onions (sliced)
• 1/2 tsp Sichuan Peppercorns (ground)

Instructions

1. 1Carefully cut the 1 lb of silken tofu into 1-inch cubes. In a medium saucepan, bring enough water to a gentle boil (212°F / 100°C) to cover the tofu. Gently add the tofu cubes to the boiling water and let them warm through for 2 minutes. Carefully remove the tofu from the water using a slotted spoon and set it aside in a bowl.
2. 2Heat the 2 tablespoons of avocado oil in a large skillet or wok over medium heat (300-325°F / 150-165°C). Add the 3 cloves of minced garlic, 2 teaspoons of minced ginger, and 1 tablespoon of chili garlic sauce. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
3. 3Add the 1 tablespoon of rinsed and chopped fermented black beans to the skillet. Continue to cook for 1 minute, stirring occasionally.
4. 4Pour in the 1 cup of low sodium vegetable broth, 2 tablespoons of Tamari, and 1 teaspoon of maple syrup. Bring the mixture to a gentle simmer (around 185-205°F / 85-96°C).
5. 5In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water until no lumps remain, creating a smooth slurry.
6. 6Slowly pour the cornstarch slurry into the simmering sauce in the skillet. Stir constantly for 1 to 2 minutes, until the sauce visibly thickens to a glossy consistency.
7. 7Gently add the warmed 1-inch tofu cubes to the thickened sauce in the skillet. Carefully fold the tofu into the sauce to coat it, being mindful not to break the delicate cubes.
8. 8Remove the skillet from the heat and stir in the 1 teaspoon of sesame oil.
9. 9Garnish the dish with the 2 sliced green onions and the 1/2 teaspoon of ground Sichuan peppercorns. Serve immediately, perhaps over plain rice.

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