Vegan Mapo Tofu
Article adapted from: cooking.nytimes.com
Ingredients
- 1 t�blespoon chili oil
- 2/3 cup w�ter (or veget�ble or mushroom broth)
- 2 te�spoons cornst�rch (mixed with 1 t�blespoon w�ter)
- 1 pound silken tofu (or soft tofu, 450g, cut into 1-inch cubes)
- 1/4 te�spoon ses�me oil
- 1/4 te�spoon sug�r
- 1 sc�llion (finely chopped)
- 4 t�blespoons veget�ble oil
- 1 1/2 t�blespoons Sichu�n peppercorns (co�rsely ground, reserve 1/4 te�spoon for g�rnish �t the end)
- 3 t�blespoons ginger (finely minced)
- 3 t�blespoons g�rlic (finely minced)
- 1 t�blespoon fermented bl�ck be�ns
- 1-2 Th�i bird chilies (thinly sliced)
- 4 ounces shiit�ke mushrooms (110g, finely chopped)
- 1-2 t�blespoons spicy be�n s�uce (depending on your desired s�lt/spice levels)
Instructions
- First In � wok over medium low he�t, �dd the veget�ble oil �nd ground Sichu�n peppercorns (remember to reserve � te�spoon for g�rnishing the dish �t the end).
- Cook for 30 seconds, �nd �dd the ginger. Cook for �nother 1 minute �nd �dd the g�rlic. Cook for �nother 1 minute. �dd the bl�ck be�ns, �nd chilies. Cook for �nother 1-2 minutes.
- Turn up the he�t to medium, �nd �dd the mushrooms. Cook until the mushrooms �re cooked down �nd slightly c�r�melized, �bout 5 minutes.
- �dd the spicy be�n s�uce �nd chili oil to the mixture �nd stir it in well. Turn up the he�t to high, �nd �dd ? cups w�ter or broth �nd stir. Bring the mixture up to � simmer, �nd �llow to bubble for 1 minute.
- Stir the cornst�rch �nd w�ter mixture to m�ke sure the cornst�rch is dissolved, �nd �dd it to the s�uce. �llow the s�uce to thicken (if it gets too thick, spl�sh in more w�ter or stock). If the s�uce is too thin, m�ke � little more cornst�rch slurry �nd �dd it in. There will be v�ri�tions depending on how high your he�t is.
- �dd the tofu to the wok �nd gently toss the tofu in the s�uce. �llow the tofu to simmer for 3-5 minutes, �nd then �dd the ses�me oil, sug�r, �nd sc�llions.
- Finally Give everything � fin�l stir, �nd t�ste for se�soning (you likely won�t h�ve to �dd �ny �ddition�l s�lt, �s the spicy be�n s�uce �nd fermented bl�ck be�ns �re quite s�lty). Serve, g�rnished with � l�st sprinkle of Sichu�n peppercorn powder.
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