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VEGAN MAPO TOFU

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • Wok or large frying pan
  • Wooden spoon or spatula
  • Knife and cutting board

Ingredients

  • 14 oz. firm tofu diced
  • 2 tbsp. vegetable oil
  • 1 tbsp. Sichuan peppercorns
  • 2 garlic cloves minced
  • 1- inch ginger minced
  • 1 small onion diced
  • 2 green onions thinly sliced
  • 2 tbsp. spicy bean paste doubanjiang
  • 1 tbsp. chili flakes optional
  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 tbsp. cornstarch
  • ½ cup water
  • Salt to taste

Instructions

  • Heat the vegetable oil in a wok or large frying pan over medium heat. Add the Sichuan peppercorns and stir-fry for 1 minute or until fragrant.
  • Add the garlic, ginger, onion, and half of the green onions. Stir-fry for 2-3 minutes or until the onions are soft.
  • Add the spicy bean paste and chili flakes (if using) and stir-fry for 1 minute.
  • Add the diced tofu and stir-fry gently for 2-3 minutes or until the tofu is heated through.
  • In a small bowl, mix together the soy sauce, rice vinegar, cornstarch, and water. Pour the mixture into the wok and stir gently to combine.
  • Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 2-3 minutes or until the sauce has thickened and the tofu is coated evenly.
  • Adjust the seasoning with salt if necessary.
  • Serve hot, garnished with the remaining green onions.

Notes

NUTRITIONAL FACTS:
Calories: 253 | Total Fat: 13.6g | Total Carbohydrates: 16.2g | Dietary Fiber: 2g | Protein: 17.3g