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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Gently cut the 1 block silken tofu into 2.54 cm 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 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 2.54 cm 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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