Vegan mapo tofu

Nutrition per serving

• Step 1/4

  
  • 8 dried shiitake mushrooms
  • 400 g tofu
  • 2 cloves garlic
  • 10 g ginger
  • 1 scallion
  • 2 bowls (small)
  • sieve
  • cutting board
  • knife
  • fine grater

  Wash and soak shiitake mushrooms in cold water for at least 1 hr., or until rehydrated. Drain, reserving the soaking liquid. Chop soaked shiitake into small pieces. Cut the tofu into approx. 2-cm/ ¾-in. cubes. Mince garlic and ginger. Slice scallions.

• Step 2/4

  
  • 2 tsp starch
  • 2 tsp water
  • 2 tsp Sichuan peppercorns
  • 2 tsp dried chilis
  • pot
  • colander
  • bowl
  • frying pan (small)
  • mortar and pestle

  Bring a pot of salted water to a boil. Add tofu and let soak for approx. 10 min., then drain and set aside. Mix starch and water in a small bowl. Add sichuan peppercorns and dried chili to a frying pan over medium heat and toast until fragrant, then transfer to a mortar and pestle and grind.

• Step 3/4

  
  • 1½ tbsp fermented bean paste
  • 1 tbsp Shaoxing wine
  • vegetable oil (for frying)
  • frying pan
  • rubber spatula

  In a large frying pan or wok, heat vegetable oil over medium-low heat. Add fermented bean paste and fry for approx. 2 min. Add garlic and ginger, and fry until fragrant. Then add chopped shiitake and let caramelize, approx. 3 - 5 min. Deglaze with Shaoxing wine and some shiitake liquid. Bring everything to a simmer.

• Step 4/4

  
  • 1 tsp toasted sesame oil
  • sugar
  • white pepper
  • scallion (for garnish)

  Add tofu and scallions to the pan and let braise for a few min. Add starch-water mixture and stir to combine. Add ground pepper and chilis to taste, and drizzle with toasted sesame oil. Season with sugar and white pepper and garnish with more scallions. Enjoy!