Vegan Mapo Tofu (Taiwanese Inspired)

Ingredients

• about 450 g Firm Tofu
• 2 tbsp Vegetable Oil
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Doubanjiang (Soy-Free Chili Bean Paste)
• 2 tbsp Coconut Aminos
• 1/2 cup Vegetable Broth
• 1 tsp Maple Syrup
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tsp Sichuan Peppercorns
• 2 tbsp Green Onions (chopped)

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

Instructions

1. 1Cut the about 450 g Firm Tofu into 2.54 cm cubes.
2. 2Heat the 2 tbsp Vegetable Oil in a wok or large skillet over medium heat, about 175°C.
3. 3Add the 3 cloves of minced Garlic and 1 tbsp of minced Ginger to the hot oil. Sauté for 1 to 2 minutes, until you can smell their fragrance.
4. 4Add the 2 tbsp of Doubanjiang (Soy-Free Chili Bean Paste) to the skillet. Stir constantly and cook for 1 minute until it becomes fragrant.
5. 5Pour in the 2 tbsp Coconut Aminos and the 1/2 cup Vegetable Broth. Stir in the 1 tsp Maple Syrup.
6. 6Bring the sauce to a gentle simmer. Carefully add the 2.54 cm cubes of tofu to the skillet. Let them simmer gently for 5 minutes.
7. 7In a small bowl, whisk together the 1 tbsp Cornstarch and 2 tbsp Water until smooth, creating a slurry. Pour this slurry into the simmering sauce while stirring gently. Continue to stir until the sauce thickens, about 1 to 2 minutes.
8. 8Stir in the 1 tsp Sichuan Peppercorns. Garnish with the 2 tbsp chopped Green Onions. Serve hot.

Substitutions

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