Recipe by omnivorescookbook.com

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This vegetarian mapo tofu is so easy to make and irresistibly delicious.The tender tofu and mushrooms are simmered in a rich sauce that’s bursting with flavor. If you want the authentic Chinese restaurant experience, look no further!

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Ingredients

• 2 tablespoons fermented black beans
• 2 tablespoons doubanjiang (spicy fermented bean paste)
• 1 teaspoon chinese chili flakes
• ¼ teaspoon ground sichuan peppercorns
• 2 tablespoons peanut oil (or vegetable oil )))
• 2 green onions (chopped)
• 1 tablespoon ginger (minced)
• 2 cloves garlic (minced)
• 2 cups vegetable stock
• 450 g medium-firm tofu (block, or firm, cut into 1/2-inch, 1.5-cm cubes)
• ½ lb mushrooms (sliced)
• ⅛ teaspoon five-spice powder
• 1 teaspoon sugar (or to taste)
• 1 tablespoon cornstarch
• chili oil (homemade, for garnish, optional )))

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Method

1. Add fermented black beans to a small bowl. Add water to cover, gently rub a few times with your fingers, and drain well. Use the back of a small spoon to smash the beans into smaller bits. Add the doubanjiang, chili flakes, and Sichuan peppercorns to the same bowl.
2. Heat 2 tablespoons oil in a large skillet over medium heat until warm. Add green onion, ginger, and garlic. Stir a few times to release the fragrance.
3. Add the spice mix from step 1. Cook and stir for 1 to 2 minutes, until the paste is cooked through and very fragrant. If the paste starts to stick to the pan, add a bit more oil or some vegetable broth and use your spatula to release any stuck bits.
4. Add the mushrooms. Cook and stir for 2 minutes or so, until the mushrooms are evenly coated with the spices. Add a bit of vegetable broth if it start to stick.
5. Add the vegetable stock, five spice powder, and sugar. Stir to mix well and bring to a simmer.
6. Spread the tofu in the broth in a single layer. Turn to low heat and simmer for 10 to 15 minutes or so.
7. Whisk cornstarch with 3 tablespoons water until completely dissolved. Swirl half of the mixture into the tofu, stirring gently with a spatula. Add more until the sauce reaches the desired consistency. Taste a piece of tofu with some sauce. Add more sugar to balance the taste if it is too spicy for you. Transfer everything to a big plate.
8. (Optional) If you want your dish to look like the authentic mapo tofu in Sichuan, swirl in a few tablespoons of homemade chili oil at the end of the cooking, to give the sauce a beautiful red color.
9. Serve over steamed rice as a main.

View the recipe instructions at omnivorescookbook.com