Vegan Szechuan-Style Mapo Tofu with Broccoli in Spicy Garlic Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 14 oz firm tofu, drained and cubed 2 cups broccoli florets 2 tbsp vegetable oil 4 cloves garlic, minced 1 tbsp Szechuan chili bean paste 1 tbsp maple syrup 1 tbsp soy sauce 1 tsp cornstarch 1 tsp sesame oil Salt and pepper, to taste

Instructions

1. In a large non stick pan or wok, heat the vegetable oil over medium high heat. Add the cubed tofu and cook until golden brown on all sides, about 5 6 minutes. Remove from pan and set aside.
2. In the same pan, add garlic and cook for 1 minute until fragrant.
3. Stir in Szechuan chili bean paste and maple syrup, cooking for another 2 minutes to incorporate flavors.
4. Add broccoli florets and cook for 3 4 minutes until tender but still crisp.
5. In a small bowl, mix soy sauce, cornstarch, and sesame oil together. Pour the mixture into the pan with the broccoli, stirring to combine.
6. Add the cooked tofu back into the pan, gently tossing to coat in the sauce. Cook for another 2 minutes, allowing flavors to meld together. Season with salt and pepper to taste.

Chef’s Insight

For a more authentic flavor, use Chinese black vinegar instead of regular soy sauce.

Notes

For a smoother texture, press the tofu between two plates wrapped in a clean kitchen towel before cubing.