Vegetarian Mapo Tofu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a pot of water to a boil and gently blanch the tofu cubes for 2-3 minutes; this helps firm them and removes excess water. Drain well and set aside.

   Ca. 5 min.

   Kokkens note: Blanching ensures the tofu holds its shape better in the sauce.

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 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, fermented black beans, ground Sichuan peppercorns, and chili flakes (if using). Cook for 1-2 minutes, stirring constantly, until the oil turns red and fragrant.

   Ca. 2 min.

   Kokkens note: Cooking the doubanjiang properly develops its deep flavor and color.

5. 5

   Pour in the vegetable broth, add the soy sauce and sugar, then bring the mixture to a simmer.

   Ca. 2 min.

6. 6

   Gently add the blanched tofu cubes to the simmering sauce, stirring carefully to coat without breaking the tofu.

   Ca. 1 min.

7. 7

   Simmer the tofu in the sauce for 5-7 minutes, allowing the flavors to meld and the tofu to absorb some of the sauce.

   Ca. 7 min.

8. 8

   In a small bowl, whisk together the cornstarch and water to create a slurry.

   Ca. 1 min.

9. 9

   Gradually stir the cornstarch slurry into the simmering sauce until it thickens to your desired consistency.

   Ca. 1 min.

   Kokkens note: Add a little at a time to control the thickness.

10. 10

    Remove the wok from the heat and stir in the sesame oil.

    Kokkens note: Adding sesame oil at the end preserves its aroma.

11. 11

    Serve hot, garnished with chopped scallions.

    Kokkens note: Best served with steamed white rice.