Numbing and Spicy Vegan Mapo Tofu - 麻婆豆腐

By WoonHeng · 30 min

Ingredients

Instructions

1. Toast the Sichuan peppercorns in a dry non-stick pan over low heat until fragrant and they pop or jump, then turn off the heat and let them cool. Grind them to a powder and set aside.
2. Cut the tofu into cubes. Bring a pot of water to a boil with ½ teaspoon of salt, slide in the tofu and cook 4–5 minutes until plump. Drain and set on a plate.
3. Heat a large wok with 1 tablespoon of oil. Fry the mushrooms until slightly brown and fragrant, then push them to the side.
4. Stir-fry the ginger, garlic and white part of the green onions until aromatic, adding more oil if needed.
5. Add the spicy bean paste, chili powder and vegetable stock and bring to a boil.
6. Season with Shaoxing wine, soy sauce, dark soy sauce, sugar and mushroom powder (if using), and stir until the sugar dissolves.
7. Gently add the tofu so it is fully submerged and bring back to a boil.
8. Lower to medium-low to keep a gentle boil and cook until the broth has reduced by half, stirring occasionally and tasting to adjust seasoning.
9. Add the chopped green onions and stir in the cornstarch slurry until thickened to your liking.
10. Finish with the ground peppercorns and a drizzle of chili oil, and serve warm with rice.

Summarized from WoonHeng's video. Watch it for the details.

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