Vegan Mapo Tofu Stir-Fry

Savor the flavors of this vegan Mapo Tofu stir-fry, which are savory and spicy. In just thirty minutes, this delicious and speedy dish can be prepared!

Ingredients:

• 1 package of firm tofu, cubed
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1/4 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon red miso paste
• 1 tablespoon doubanjiang spicy bean paste
• 1 teaspoon Szechuan peppercorns, crushed
• 1 teaspoon sugar
• 1/2 teaspoon cornstarch mixed with 1 tablespoon water
• 2 green onions, chopped
• Cooked rice for serving

Instructions:

After pressing the tofu to get rid of extra water, chop it into bite-sized pieces

In a big pan or wok, heat up one tablespoon of vegetable oil on medium-high heat

Stir-fry the cubed tofu until it turns golden brown

After taking the tofu out of the pan, set it aside

Add the final tablespoon of vegetable oil to the same pan

Add the minced ginger and garlic, and saut for approximately one minute, or until fragrant

Add the crushed Szechuan peppercorns and doubanjiang, and cook for an additional minute

Stir in the sugar, red miso paste, rice vinegar, soy sauce, and vegetable broth

Mix thoroughly

Once the sauce has thickened, return the tofu to the pan and simmer for five to seven minutes

Stir in the cornstarch-water mixture to further thicken the sauce

Add chopped green onions as a garnish

Present the Vegetable Mapo Tofu Over cooked rice, stir-fry