Vegan Mapo Tofu (Spicy)

Ingredients

• 1 block Silken tofu
• 1 cup Vegetable broth
• 2 tbsp Doubanjiang (fermented broad bean paste)
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sichuan peppercorns
• 2 Scallions

Instructions

1. 1Gently cut the 1 block silken tofu into 1-inch cubes. Be careful as silken tofu is very delicate.
2. 2In a small bowl, whisk together the 1 cup vegetable broth, 2 tablespoons doubanjiang, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon cornstarch until the cornstarch is fully dissolved and the mixture is smooth.
3. 3Heat the 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat, about 375°F (190°C).
4. 4Add the 2 cloves minced garlic, 1 teaspoon grated ginger, and 1 teaspoon Sichuan peppercorns to the hot oil. Stir-fry for about 30-60 seconds until they are fragrant. Be careful not to burn the garlic.
5. 5Pour the prepared sauce mixture into the wok. Stir constantly and bring it to a gentle simmer, which should take about 1-2 minutes. The sauce will thicken slightly.
6. 6Carefully slide the 1-inch cubes of silken tofu into the simmering sauce. Gently stir or swirl the wok to coat the tofu without breaking it. Let it simmer for 3-5 minutes, or until the tofu is heated through and the sauce has coated it nicely.
7. 7Chop the 2 scallions. Sprinkle the chopped scallions over the mapo tofu just before serving.

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