Vegetarian Mapo Tofu

备料

配料

做法

分步操作

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.

   约 5分钟

   烹饪提示： 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.

   约 1分钟

3. 3

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

   约 1分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： 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.

   约 2分钟

6. 6

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

   约 1分钟

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.

   约 7分钟

8. 8

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

   约 1分钟

9. 9

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

   约 1分钟

   烹饪提示： Add a little at a time to control the thickness.

10. 10

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

    烹饪提示： Adding sesame oil at the end preserves its aroma.

11. 11

    Serve hot, garnished with chopped scallions.

    烹饪提示： Best served with steamed white rice.