Vegan Mapo Tofu

Ingredients

• •14 oz (400g) firm tofu, pressed and cubed
• •1 tbsp vegetable oil
• •1 onion, finely chopped
• •3 cloves garlic, minced
• •1 inch ginger, grated
• •2 tbsp doubanjiang (spicy bean paste)
• •1 tbsp soy sauce
• •1 tbsp rice vinegar
• •1 cup vegetable broth
• •1 tbsp cornstarch mixed with 2 tbsp water
• •2 green onions, sliced (for garnish)
• •Cooked jasmine rice, for serving

Instructions

1. 1

   Press the tofu for at least 10 minutes to remove excess water, then cut it into cubes.

2. 2

   Heat the vegetable oil in a pan over medium heat. Add the onion and sauté until it becomes translucent.

3. 3

   Add garlic and ginger, and cook for another minute until fragrant.

4. 4

   Stir in the doubanjiang and cook for 2 minutes to release its flavors.

5. 5

   Add the cubed tofu, soy sauce, rice vinegar, and vegetable broth to the pan. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors.

6. 6

   Mix the cornstarch with water in a small bowl, then add it to the pan to thicken the sauce. Stir well and cook for another 2-3 minutes until thickened.

7. 7

   Serve hot over jasmine rice and garnish with sliced green onions.