Vegan Szechuan Mapo Tofu

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HI PALITA – DINNER HTTPS://WWW.HIPALITA.COM/ VEGAN SZECHU A N MAPO TOFU PREP 10 MIN | COOK TIME 15 MINS SERVES 4 INGREDIENTS DIRECTIONS • 1 box roughly 12-16oz 1. In a bowl on the side, mix cornstarch or tapioca starch with the Silken Tofu, cut into 1 inch cold water and set it aside cubes 2. Heat oil in 12 in size pan. A large pan works nice because it will • 1 cup of mushrooms, sliced give you room to move your tofu around without breaking it. shitakes work well, small 3. In the hot oil add the Szechuan peppercorn ash and dried chilis. tight and plump work best Fry until aromatic but not burnt. Then the doubanjian, douchi, and 1 tablespoon of Doubanjian • minced garlic. Let the wok heat up and stir until you can smell the • 1 tablespoon of Dou Chi, fermented black beans, Lo aroma and oils being released. Gan Ma is my preferred 4. Sautee the cup of mushrooms in the aromatics and cook for two brand minutes. • 2 tablespoons of dried chil- 5. Add the starch water and bring the the mixture to a boil. Different lis doubanjian and douchi brands vary in saltiness. Taste first and • ½-1 tablespoon of Szechuan season with soy sauce and salt. chili peppercorns 6. Bring to a boil and stir sauce until the starch cooks to an evenly • ½ teaspoon of salt mixed gravy like texture. Err to the thicker gravy texture because • 1 tablespoon of light soy the tofu will dilute the sauce a little bit. sauce (omit if you’re gluten 7. Bring the stove to medium-low heat. Add your tofu and braise in free) liquid for ten minutes, keeping an eye on the consistency of sauce. 2 tablespoons of cooking oil • Add a couple tablespoons of water if necessary if too much evapo- • 1 scallion, sliced for garnish rates out. • 4 garlic cloves, minced 8. To move the tofu without breaking, push the cubes with the back Starch Water of the spoon. Try to get the gravy and seasonings set before add- • 2 tablespoons of cornstarch ing the cubes. of tapioca starch • 1 cup of cold water 9. Serve with freshly steamed rice and garnish with sliced scallions. Equipment • 10-12inch skillet • Wooden spoon or spatula .

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