Vegan Mapo Tofu
Ingredients:
1 block (14 oz) firm tofu, drained and cubed
1/ cup vegetable broth
2 tbsp doubanjiang (spicy fermented broad bean paste)
3 tablespoons tomato paste
2 tbsp chili oil
1 tbsp Sichuan peppercorns, toasted and ground
2 tablespoons fermented black beans (douchi), rinsed
6 cloves garlic, minced
1/2 cup Shiitake mushrooms, chopped
3 tablespoons chili crisp
1 teaspoon mushroom powder
1/2 of a 12 ounce beer
1 tbsp cornstarch mixed with 2 tbsp water (slurry) if needed
2 green onions, chopped, green parts saved for garnish, white part used in the dish
Cooked jasmine or white rice (for serving)
Instructions:
Combine the vegetable broth, Doubanjiang, and the tomato paste in a bowl. Whisk to combine.
Bring a large pot of water to a boil. Add salt to the water.
Add the chopped mushrooms. Set aside.
Heat a large pan over medium heat. Add ground Sichuan peppercorns, toast until fragrant, about 1 minute. Place in a mortar and grind with a pestle. Set aside.
In the same pan, add the oil. Add minced garlic, fermented black beans, white parts of the green onion andthe chili crisp. Stir-fry for another 1-2 minutes until the mixture is aromatic.
Add the beer, mushroom powder, Sichuan pepper and the mushroom mixture. Stir to combine, reduce heat and simmer for 45 minutes to an hour.
Blanch the cubed tofu in the boiling water for 1 minute. Stir the cubed tofu into the sauce, gently mixing to coat the tofu in the sauce.
Simmer for 5 minutes.
Serve the Ma Po Tofu over cooked jasmine rice, garnished with chopped green onions.