Vegan Mapo Tofu

Instructions

1. Step 1

   Prepare the tofu, mushrooms, fermented black beans, ginger, garlic, and green onions as specified in the ingredient list.

   Cookware: Chef Knife, cutting board

2. Step 2

   Toast the Sichuan peppercorns in a dry wok over medium heat until fragrant. Transfer them to a mortar and grind finely.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 gr Sichuan Peppercorn

   Cookware: mortar and pestle, wok

3. Step 3

   Mix the cornstarch with 2 tbsp (30 ml) of the water until smooth. Set the slurry aside.

   Ingredients used: 12.0 gr Cornstarch, 30.0 ml Water

   Cookware: mixing bowl

4. Step 4

   Combine the remaining (4 ¼ cup (1000 ml)) water and the salt in a saucepan and bring to a gentle simmer over high heat. Reduce to low heat, add the tofu, and blanch gently before draining.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 gr Salt, 450.0 gr Tofu, 1000.0 ml Water

   Cookware: fine mesh strainer, saucepan

5. Step 5

   Heat the neutral oil in the wok over medium heat. Add the mushrooms and cook, stirring occasionally, until their moisture evaporates and they begin to brown.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Shiitake Mushroom, 30.0 ml Vegetable Oil

   Cookware: wok, wooden spoon

6. Step 6

   Add the doubanjiang, fermented black beans, ginger, garlic, and red pepper flakes. Cook over medium heat until the oil turns red and the mixture is aromatic.

   Timer: 2 min (fixed)

   Ingredients used: 40.0 gr Doubanjiang, 15.0 gr Fermented Black Beans, 12.0 gr Garlic, 15.0 gr Ginger, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: wok, wooden spoon

7. Step 7

   Pour in the vegetable stock and soy sauce, then stir in the sugar. Bring the sauce to a simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Soy Sauce, 5.0 gr Sugar, 350.0 ml Vegetable Stock

   Cookware: wok, wooden spoon

8. Step 8

   Return the blanched tofu to the wok. Simmer over low heat, gently pushing the cubes through the sauce rather than stirring vigorously.

   Timer: 5 min (fixed)

   Cookware: wok, wooden spoon

9. Step 9

   Stir the slurry again, then pour it gradually into the simmering sauce while gently stirring. Cook until the sauce is glossy and lightly thickened.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, wok, wooden spoon

10. Step 10

    Remove the wok from the heat. Finish with the chile oil, ground Sichuan peppercorns, and green onions, then serve hot.

    Ingredients used: 15.0 gr Chile oil, 3.0 piece Scallion

    Cookware: wok, wooden spoon