Vegan Mapo Tofu with Mushroom

Ingredients

• 1 package (16 oz) Silken Tofu
• about 225 g Shiitake Mushrooms
• 2 tablespoons Vegetable Oil
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Doubanjiang (chili bean paste)
• 1 cup Vegetable Broth
• 1 teaspoon Maple Syrup
• 1 tablespoon Cornstarch
• 1 teaspoon Sesame Oil
• 1 teaspoon Sichuan Peppercorns
• 2 whole Scallions

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

Instructions

1. 1Cut the silken tofu into 2.54 cm cubes and gently set aside.
2. 2Slice the shiitake mushrooms thinly.
3. 3Heat vegetable oil in a wok or large skillet over medium heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
4. 4Add doubanjiang and Sichuan peppercorns. Stir-fry for 1 minute until the oil turns red.
5. 5Add the sliced mushrooms and stir-fry for 3 minutes.
6. 6Pour in vegetable broth and bring to a simmer.
7. 7Gently add the tofu cubes. Simmer for 5 minutes, being careful not to break the tofu.
8. 8In a small bowl, mix cornstarch with 2 tablespoons of cold water. Pour the slurry into the wok and stir gently until the sauce thickens.
9. 9Stir in maple syrup and sesame oil.
10. 10Garnish with chopped scallions and serve hot over rice.

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