Vegan Mapo Tofu

thewoksoflife.com

frozenstuff

4 tablespoons vegetable oil

1 ½ tablespoons Sichuan peppercorns (coarsely ground, reserve ¼ teaspoon for garnish at the end)

3 tablespoons ginger (finely minced)

3 tablespoons garlic (finely minced)

1 tablespoon fermented black beans

1 to 2 Thai bird chilies (thinly sliced)

4 ounces shiitake mushrooms (110g, finely chopped)

1 to 2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)

1 tablespoon chili oil

⅔ cup water (or vegetable or mushroom broth)

2 teaspoons cornstarch (mixed with 1 tablespoon water)

1 pound silken tofu (or soft tofu, 450g, cut into 1-inch cubes)

¼ teaspoon sesame oil

¼ teaspoon sugar

1 scallion (finely chopped)

Note: Ingredients may have been altered from the original.

Directions at thewoksoflife.com

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