Vegan Mapo Tofu
A spicy and savory vegan version of the classic Sichuan dish. Roasted tofu and intensely flavorful sauce make for a delicious and satisfying meal.
Ingredients
- ●14 oz TofuExtra-firm, drained and cut into small cubes
- ●2 tbsp Soy sauceLow-sodium
- ●1 tbsp Rice vinegar
- ●1 tbsp Cornstarch
- ●1 tbsp Vegetable oil
- ●2 inches GingerSliced
- ●3 cloves GarlicMinced
- ●1 tsp Sichuan peppercorns
- ●1/4 tsp Red pepper flakes
- ●1 tsp Mapo tofu seasoningVegan
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- 2
Add the sliced ginger and cook for 1-2 minutes, until fragrant.
- 3
Add the minced garlic and cook for another minute, until fragrant.
- 4
Add the sliced Sichuan peppercorns and cook for 1 minute, until fragrant.
- 5
Add the cubed tofu and cook for 2-3 minutes, until golden brown.
- 6
In a small bowl, whisk together the soy sauce, rice vinegar, and cornstarch.
- 7
Pour the soy sauce mixture over the tofu and stir to coat.
- 8
Add the red pepper flakes and Mapo tofu seasoning, and stir to combine.
- 9
Cook for an additional 1-2 minutes, until the sauce has thickened.
- 10
Serve hot over rice or noodles.