Vegetarian Mapo Tofu

Priprema

Sastojci

Postupak

Korak po korak

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.

   Oko 5 min

   Napomena kuhara: 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.

   Oko 1 min

3. 3

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

   Oko 1 min

   Napomena kuhara: 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.

   Oko 2 min

   Napomena kuhara: 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.

   Oko 2 min

6. 6

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

   Oko 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.

   Oko 7 min

8. 8

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

   Oko 1 min

9. 9

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

   Oko 1 min

   Napomena kuhara: Add a little at a time to control the thickness.

10. 10

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

    Napomena kuhara: Adding sesame oil at the end preserves its aroma.

11. 11

    Serve hot, garnished with chopped scallions.

    Napomena kuhara: Best served with steamed white rice.