Vegan Mapo Tofu with Edamame

Ingredients

• 1 block Silken Tofu
• 1 cup Edamame
• 2 tablespoons Doubanjiang (Fermented Bean Paste)
• 1 tablespoon Soy Sauce
• 1/2 cup Vegetable Broth
• 1 tablespoon Cornstarch
• 1 teaspoon Sesame Oil
• 1 teaspoon Sichuan Peppercorns
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 stalks Scallions
• 4 cups Cooked White Rice

Instructions

1. 1Gently cut the 1 block Silken Tofu into 1-inch cubes and set them aside. In a small pot, bring water to a boil, then add the 1 cup Edamame and cook for 3 minutes until tender-crisp; drain the 1 cup Edamame and set aside.
2. 2Heat the 1 teaspoon Sesame Oil in a large skillet or wok over medium heat (350°F / 175°C). Add the 1 teaspoon Sichuan Peppercorns, 2 cloves minced Garlic, and 1 teaspoon minced Ginger; stir-fry for 1 minute until the aromatics are fragrant.
3. 3Add the 2 tablespoons Doubanjiang (Fermented Bean Paste) to the skillet and stir-fry for 1 minute until the oil turns a deeper red color. Pour in the 1/2 cup Vegetable Broth and 1 tablespoon Soy Sauce, stirring to combine, and bring the mixture to a gentle simmer.
4. 4Carefully add the 1-inch cubed Silken Tofu and the 1 cup blanched Edamame to the simmering sauce, stirring gently to coat them. In a small bowl, whisk the 1 tablespoon Cornstarch with 2 tablespoons of water until smooth to create a slurry; pour this slurry into the skillet and stir gently for 1-2 minutes until the sauce thickens.
5. 5Chop the 2 stalks Scallions. Serve the Mapo Tofu immediately over the 4 cups Cooked White Rice, garnished with the chopped 2 stalks Scallions.

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