Sumptuous Vegetarian Szechuan Mapo Tofu in Spicy Sauce

Allergens

Soy (soy sauce)

Ingredients

• 16 oz firm tofu, diced into cubes
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tsp ginger, grated
• 4 oz button mushrooms, sliced
• 1/2 cup bamboo shoots, thinly sliced
• 1/2 cup green onions, chopped
• 1/4 cup soy sauce
• 1 tbsp maple syrup
• 1 tbsp cornstarch
• 1/4 cup water
• 1/4 cup chili paste
• 1 tsp sesame oil
• Salt to taste

Instructions

1. Heat vegetable oil in a wok or non stick skillet over medium heat. Add diced tofu and fry until golden brown, stirring occasionally for even cooking (5 minutes). Remove from pan and set aside. In the same wok or skillet, add ginger and garlic. Sauté for 30 seconds. Add sliced mushrooms and bamboo shoots. Cook for 3 4 minutes until softened. In a small bowl, mix soy sauce, maple syrup, chili paste, cornstarch, and water to create the spicy sauce. Pour the spicy sauce into the wok with the vegetables, stirring well to combine. Add cooked tofu back to the pan, gently mixing to coat in the sauce. Cook for another 2 3 minutes until heated through. Season with salt and sesame oil. Remove from heat and garnish with green onions.

Chef’s Insight

The key to this dish is balance - balancing flavors, textures, and spice levels for an unforgettable culinary experience.

Notes

Feel free to adjust the spice level by adding or subtracting chili paste to suit your taste buds.