Mouthwatering Vegan Mapo Tofu – A Chinese Snack Sensation

Allergens

Soy, Wheat (from cornstarch)

Ingredients

• 300 grams organic firm tofu, cubed
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon ginger, grated
• 2 tablespoons Szechuan chili bean sauce
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon cornstarch
• 1/4 cup water
• 2 green onions, thinly sliced
• Salt to taste

Instructions

1. In a large pan or wok, heat the vegetable oil over medium heat.
2. Add the cubed tofu and fry until golden brown, stirring occasionally.
3. Remove the tofu from the pan and set aside on a plate.
4. In the same pan, add the chopped onion and sauté until translucent.
5. Introduce the minced garlic and grated ginger, and cook for 1 minute.
6. Return the tofu to the pan and mix with the onion, garlic, and ginger.
7. In a small bowl, whisk together the Szechuan chili bean sauce, soy sauce, maple syrup, cornstarch, and water.
8. Pour the sauce mixture into the pan, stirring constantly to combine with the tofu and vegetables.
9. Bring the mixture to a simmer and cook for 2 3 minutes until it thickens.
10. Season with salt to taste and remove from heat.
11. Garnish with thinly sliced green onions before serving.

Chef’s Insight

To achieve the perfect balance of flavors, taste and adjust the seasoning as needed.

Notes

For an extra flavor boost, consider adding a pinch of ground Szechuan peppercorns to the sauce.