Mapo Tofu with Rice

Ingredients

• •14 oz firm tofu
• •2 tbsp vegetable oil
• •1 tbsp minced garlic
• •1 tbsp minced ginger
• •1/2 cup chopped scallions (green parts reserved for garnish)
• •1/2 cup diced bell pepper (red or green)
• •1/4 cup doubanjiang (spicy bean paste)
• •2 tbsp soy sauce
• •1 tbsp rice vinegar
• •1 cup vegetable broth
• •1 tsp cornstarch mixed with 2 tbsp water
• •1 cup cooked rice (white or brown)
• •Salt and pepper to taste
• •Sesame oil for drizzling (optional)

Instructions

1. 1

   Press the tofu to remove excess moisture, then cut into 1-inch cubes.

2. 2

   Heat vegetable oil in a large skillet or wok over medium heat.

3. 3

   Add minced garlic and ginger; sauté for 1 minute until fragrant.

4. 4

   Add chopped scallions and bell pepper; cook for 2-3 minutes until softened.

5. 5

   Stir in doubanjiang, soy sauce, and rice vinegar; cook for another minute.

6. 6

   Add the tofu cubes and vegetable broth; gently stir to combine.

7. 7

   Bring to a simmer and cook for 5-7 minutes, allowing flavors to meld.

8. 8

   Stir in the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes. Season with salt and pepper to taste.