Vegetarian Mapo Tofu

下ごしらえ

材料

作り方

手順

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.

   約5 分

   調理のヒント： 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.

   約1 分

3. 3

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

   約1 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約2 分

6. 6

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

   約1 分

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.

   約7 分

8. 8

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

   約1 分

9. 9

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

   約1 分

   調理のヒント： Add a little at a time to control the thickness.

10. 10

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

    調理のヒント： Adding sesame oil at the end preserves its aroma.

11. 11

    Serve hot, garnished with chopped scallions.

    調理のヒント： Best served with steamed white rice.