Vegan Mapo Tofu

by CulinaryNomad

Prep: 15 minsCooking: 15 minsServes 4

Vegan

Vegetarian

Healthy

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Instructions

Step 1
Prepare the Tofu: Drain the tofu and dice it into small cubes. Set aside.
Step 2
Prepare the Sauce: In a small bowl, mix together the soy sauce, sugar, and vegetable broth. Set aside.
Step 3
Sauté Aromatics: Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic, minced ginger, and chopped green onions (white parts) to the skillet. Sauté for about 1-2 minutes until fragrant.
Step 4
Add Fermented Black Beans and Doubanjiang: Add mashed fermented black beans and chili bean paste (doubanjiang) to the skillet. Cook for another minute, stirring constantly.
Step 5
Add Tofu: Gently add the diced tofu to the skillet. Be careful not to break the tofu cubes. Stir gently to coat the tofu with the aromatic mixture.
Step 6
Pour in Sauce Mixture: Pour the sauce mixture into the skillet. Stir gently to combine all the ingredients.
Step 7
Simmer: Allow the mixture to simmer for about 5-7 minutes, stirring occasionally, until the tofu absorbs some of the flavours.
Step 8
Thicken the Sauce: Once the mixture is simmering, stir in the cornstarch-water mixture. Continue to cook for another 2-3 minutes until the sauce thickens.
Step 9
Adjust Seasonings: Taste the sauce and adjust the seasoning with salt if necessary. If you like it spicier, you can add some crushed Sichuan peppercorns at this point.
Step 10
Garnish and Serve: Garnish the mapo tofu with chopped green onions (green parts) and serve hot with steamed white rice.

Recipe Story

In the mystique of Sichuan cuisine, where flames dance with tradition and bold flavours reign supreme, there exists a dish that embodies the essence of culinary rebellion - Vegan Mapo Tofu. A dish that challenges preconceived notions, defying the conventional norms of Chinese cuisine while remaining steadfast in its commitment to flavour, texture, and soul-satisfying goodness.

Imagine, if you will, a symphony of aromatics - garlic, ginger, and green onions - their fragrant dance commencing in a hot skillet, setting the stage for what's to come. Enter the fermented black beans and the fiery doubanjiang, their union creating a tapestry of umami-rich complexity that tantalises the senses.

But the star of this show? The humble tofu. Firm yet yielding, it absorbs the fiery sauce like a sponge, each cube a vessel for the bold flavours of Sichuan cuisine. Simmered gently in a broth infused with soy sauce, sugar, and vegetable goodness, the tofu transforms, becoming a canvas upon which the flavours of tradition and innovation collide.

As the sauce thickens and the aroma fills the air, one cannot help but marvel at the alchemy unfolding before them. This is not just a dish; it's a journey - a journey through the heart of Sichuan, where tradition meets modernity, and innovation knows no bounds.

And when the time comes to plate, a sprinkle of green onions adds a touch of freshness, a final flourish to an already exquisite masterpiece. Served alongside steaming mounds of white rice, each bite of Vegan Mapo Tofu is a revelation - a testament to the power of culinary ingenuity and the enduring allure of Sichuan cuisine.

So, to those who dare to challenge convention, who seek adventure in every bite, I say this: embrace the rebellious spirit of Vegan Mapo Tofu. For in its fiery depths lies not just a meal, but a culinary journey unlike any other.