Vegan Mapo Tofu

Ingredients

• 1 block Soft Tofu
• 1 cup Vegetable Broth
• 2 tablespoons Fermented Black Beans
• 2 tablespoons Doubanjiang (Broad Bean Paste)
• 1 tablespoon Soy Sauce
• 1 teaspoon Sugar
• 1 tablespoon Cornstarch
• 1 teaspoon Sichuan Peppercorns
• 2 tablespoons Vegetable Oil
• 2 stalks Scallions

Instructions

1. 1Cut the 1 block of Soft Tofu into 1-inch cubes.
2. 2In a small bowl, whisk together the 1 tablespoon Cornstarch with 2 tablespoons of water until no lumps remain, creating a slurry. Set this aside.
3. 3Heat the 2 tablespoons of Vegetable Oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
4. 4Add the 2 tablespoons of Doubanjiang (Broad Bean Paste) and the 2 tablespoons of Fermented Black Beans to the hot oil. Stir constantly for 1 minute until they become very fragrant, but do not let them burn.
5. 5Pour in the 1 cup of Vegetable Broth, 1 tablespoon of Soy Sauce, and 1 teaspoon of Sugar. Stir well and bring the mixture to a gentle simmer, which is about 185°F (85°C).
6. 6Carefully add the 1-inch cubes of Soft Tofu to the simmering sauce. Gently stir to coat the tofu, then let it simmer for 5 minutes, allowing the tofu to absorb the flavors.
7. 7Give the cornstarch slurry a quick stir, then slowly pour it into the skillet while stirring the sauce. Continue to stir gently for 1-2 minutes until the sauce thickens to a glossy consistency, coating the back of a spoon.
8. 8Remove the skillet from the heat. Sprinkle the 1 teaspoon of Sichuan Peppercorns and the 2 chopped stalks of Scallions over the top before serving.

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