Vegetarian Mapo Tofu

🛒 Ingredients

• Firm Tofu 75 g · 56 kcal
• Pixian Doubanjiang 8 g · 13 kcal
• Fermented black beans (Douchi) 4 g · 9 kcal
• Ground Sichuan peppercorns 1 g · 5 kcal
• Chili flakes 1 g · 4 kcal
• Fresh ginger, minced 3 g · 2 kcal
• Garlic, minced 3 g · 4 kcal
• Scallions, chopped 8 g · 2 kcal
• Vegetable broth 75 g · 8 kcal
• Cornstarch 5 g · 19 kcal
• Soy sauce 6 g · 3 kcal
• Sesame oil 1 g · 11 kcal
• Vegetable oil 8 g · 66 kcal

👨‍🍳 Instructions

1. Gently press tofu to remove excess water, then cut into 2cm cubes. Boil water in a pot and blanch tofu cubes for 1-2 minutes; drain gently and set aside.
2. Heat vegetable oil in a wok or large pan over medium-high heat. Add ground Sichuan peppercorns and chili flakes, stir-fry until fragrant (about 30 seconds).
3. Add minced ginger and garlic, stir-fry for another minute until fragrant. Stir in Doubanjiang and Douchi, cooking for 1-2 minutes until the oil turns red and fragrant.
4. Pour in vegetable broth and soy sauce. Bring the sauce to a simmer, then gently add the blanched tofu cubes, stirring carefully to avoid breaking them.
5. Mix cornstarch with a small amount of water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
6. Remove from heat, drizzle with sesame oil, and garnish generously with chopped scallions before serving hot.