Vegan Mapo Tofu with Edamame

Ingredients

• 1 block Firm tofu (drained and pressed)
• 1 cup Edamame (shelled)
• 1 cup Vegetable broth
• 3 tablespoons Tamari (gluten-free soy sauce)
• 2 tablespoons Doubanjiang (fermented broad bean paste)
• 1-2 tablespoons Chili oil
• 1 teaspoon Sesame oil
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 1 teaspoon Sichuan peppercorns
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 stalks Scallions (chopped)
• 4 cups Cooked white rice

Instructions

1. 1Cut the tofu into 1-inch cubes. Set aside.
2. 2In a small bowl, whisk together vegetable broth, tamari, cornstarch and water. Set aside.
3. 3Heat a wok or large skillet over medium heat. Add chili oil and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
4. 4Add minced garlic and ginger to the wok and stir-fry for another 30 seconds until fragrant.
5. 5Add doubanjiang and stir-fry for 1 minute until fragrant and the oil turns red.
6. 6Add the tofu and edamame to the wok. Gently stir to coat with the sauce.
7. 7Pour the vegetable broth mixture over the tofu and edamame. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened.
8. 8Stir in sesame oil and chopped scallions.
9. 9Serve hot over cooked white rice.

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