Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan mapo tofu. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vegan Mapo Tofu is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Vegan Mapo Tofu is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have vegan mapo tofu using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Mapo Tofu:

1. Take 4 tablespoons vegetable oil
2. Take 1 1/2 tablespoons Sichuan peppercorns (coarsely ground, reserve 1/4 teaspoon for garnish at the end)
3. Prepare 3 tablespoons ginger (finely minced)
4. Prepare 3 tablespoons garlic (finely minced)
5. Get 1 tablespoon fermented black beans
6. Get 1-2 Thai bird chilies (thinly sliced)
7. Make ready 110 g shiitake mushrooms (finely chopped)
8. Get 2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
9. Take 1 tablespoon chilli oil
10. Prepare 2/3 cup vegetable/mushroom stock
11. Prepare 2 teaspoons cornstarch (mixed with 1 tablespoon water)
12. Make ready 450 g silken tofu (or soft tofu cut into 1-inch cubes)
13. Prepare ▢1/4 teaspoon sesame oil
14. Make ready ▢1/4 teaspoon sugar
15. Prepare ▢1 scallion (finely chopped)

Steps to make Vegan Mapo Tofu:

1. In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end).
2. Cook for 30 seconds, and add the ginger. Cook for another 1 minute and add the garlic. Cook for another 1 minute. Add the black beans, and chilies. Cook for another 1-2 minutes.
3. Turn up the heat to medium, and add the mushrooms. Cook until the mushrooms are cooked down and slightly caramelised, about 5 minutes
4. Add the spicy bean sauce and chili oil to the mixture and stir it in well. Turn up the heat to high, and add ⅔ cups water or broth and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.
5. Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is.
6. Add the tofu to the wok and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions.
7. Give everything a final stir, and taste for seasoning (you likely won’t have to add any additional salt, as the spicy bean sauce and fermented black beans are quite salty). Serve, garnished with a last sprinkle of Sichuan peppercorn powder.
8. Ready to serve and ENJOY!

So that is going to wrap this up with this exceptional food vegan mapo tofu recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!