Vegan Szechuan Mapo Tofu
Introduction
Tonight's special dish is a vibrant, plant-based creation that encapsulates the depth and diversity of Asian flavors. This recipe for Vegan Szechuan Mapo Tofu is a perfect blend of spicy, savory, and hearty elements, making it an ideal dinner for those looking to explore vegan cuisine with a bold twist.
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons Szechuan peppercorns, crushed
- 1/4 cup vegan fermented black beans
- 2 tablespoons chili bean paste
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 1 teaspoon sugar
- 1/2 cup vegetable broth
- 2 green onions, sliced
- 1 teaspoon Szechuan chili oil (optional for extra heat)
- Fresh cilantro, for garnish
Instructions
- Press the tofu to remove excess water and then cut into cubes.
- Heat the sesame oil in a pan over medium heat. Add the minced garlic, ginger, and Szechuan peppercorns, sautéing until fragrant.
- Stir in the black beans and chili bean paste, cooking for another minute.
- Add the cubed tofu to the pan, gently tossing to coat with the spices without breaking the tofu.
- Pour in the soy sauce, sugar, and vegetable broth, bringing the mixture to a simmer.
- Stir the cornstarch mixture into the pan, cooking until the sauce thickens.
- Remove from heat and drizzle with Szechuan chili oil if desired.
- Garnish with green onions and fresh cilantro before serving.
Enjoy this fiery and flavorful Vegan Szechuan Mapo Tofu as a standalone dish or pair it with jasmine rice for a complete meal. Its rich layers of taste and tradition are sure to leave you and your guests craving for more!
Hiroshi
| Nutritionfacts | Calories: 250, Fat: 15g, Carbohydrates: 18g, Protein: 12g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Soy, Sesame, Gluten |