Vegetarian Mapo Tofu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Gently press the tofu to remove excess water, then cut into 2 cm cubes.

   Ca. 5 min.

   Kokkens note: You can wrap the tofu in paper towels and place a heavy object on top for 15-20 minutes to press out more water.

2. 2

   Heat the vegetable oil in a large wok or deep skillet over medium-high heat.

   Ca. 1 min.

3. 3

   Add the minced garlic and grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Stir in the doubanjiang, chili flakes, and ground Sichuan peppercorns, cooking for 1-2 minutes until the oil turns red and the flavors meld.

   Ca. 2 min.

   Kokkens note: This step is crucial for developing the deep, spicy flavor of mapo tofu.

5. 5

   Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.

   Ca. 2 min.

6. 6

   Carefully add the tofu cubes to the simmering sauce and gently stir to coat.

   Ca. 1 min.

   Kokkens note: Avoid over-stirring to prevent the tofu from breaking apart.

7. 7

   Simmer the tofu in the sauce for 5-7 minutes, allowing it to absorb the flavors.

   Ca. 7 min.

8. 8

   While the tofu simmers, whisk together the cornstarch and water in a small bowl to create a slurry.

   Ca. 1 min.

9. 9

   Pour the cornstarch slurry into the simmering tofu mixture while stirring continuously until the sauce thickens to your desired consistency.

   Ca. 2 min.

   Kokkens note: Add the slurry gradually to control the thickness.

10. 10

    Remove from heat and transfer the mapo tofu to a serving dish.

    Ca. 1 min.

11. 11

    Drizzle with chili oil and garnish with sliced scallions before serving.

    Ca. 1 min.

    Kokkens note: Adjust chili oil to your preferred spice level.