Vegan Mapo Tofu

Ingredients

• Dried Shiitake Mushrooms - 4
• Water - 2.5 cup
• Green Onion - 3
• Canned Chickpeas - 1 cup
• Tofu - 1 lb
• Garlic - 2
• Ginger - 1
• Sichuan Peppercorns - 1.5 tsp
• Chili Oil - 3 tablespoon
• Chili Powder - 1 tsp
• Doubanjiang - 2 tablespoon
• Cane Sugar - 1 tsp
• Soy Sauce - 1 tablespoon
• Rice Vinegar - 0 splash
• Potato Starch - 2 tsp

Steps

1. Place the dried shiitake mushrooms in a small saucepan and add in the water.
2. Chop the green onion.
3. Roughly crush the chickpeas with a fork.
4. When the water comes to a boil, simmer on medium for 10min.
5. Drain out the tofu and carefully slice into cubes.
6. Pour out and reserve the mushroom water.
7. Cool down the mushrooms with cold water and squeeze out the liquid.
8. Then, remove the stalks from the mushrooms and finely dice.
9. Finely chop the garlic and ginger.
10. Heat up a sauté pan to medium heat.
11. Toast the peppercorns for 1min.
12. Grind down the peppercorn in a pestle and mortar.
13. Place the pan back onto medium heat. Add the chili oil.
14. Sauté the chickpeas and mushrooms for 1-2min.
15. Add the garlic and ginger and sauté for another minute.
16. Add in the chili powder, crushed peppercorn, and the doubanjiang.
17. Give the pan a good stir, then add in the reserved mushroom water.
18. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir.
19. Make a slurry by combining the potato starch with 1 tbsp water.
20. Slowly pour in the slurry while stirring.
21. Add in the tofu and gently stir around them.
22. Plate and garnish with the chopped green onion.