Vegan Mapo Tofu - cooking recipe

Ingredients

400 g tofu, silken, cut into inch cubes
150 g shiitake mushrooms, sliced
125 ml vegetable broth
2 tablespoons chili bean paste
30 g fermented black beans, roughly chopped
6 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon szechuan peppercorns
2 teaspoons low sodium soy sauce
1 tablespoon peanut oil
1 teaspoon sesame oil
1 teaspoon chili oil
1 tablespoon honey or 1 tablespoon maple syrup
30 g green onions, thinly sliced
1 teaspoon cornstarch
25 g peanuts, roughly chopped

Preparation

Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
Heat peanut oil in a wok.
Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
Add in chili bean paste and soy sauce mixture.
Stir until thick then add tofu. Heat for a minute.
Transfer to a serving dish then drizzle chili oil and sesame oil.
7. Top with chopped peanuts.