Vegetarian Mapo Tofu

Ingredients

• •400g firm tofu
• •2 tbsp vegetable oil
• •1 onion, finely chopped
• •4 cloves garlic, minced
• •1 inch ginger, minced
• •2 tbsp doubanjiang (fermented chili bean paste)
• •1 tbsp soy sauce
• •1 tbsp rice vinegar
• •1 tsp sugar
• •1 cup vegetable broth
• •1 cup water
• •2 green onions, chopped
• •1 tbsp cornstarch
• •1 tbsp water (for cornstarch slurry)
• •Salt to taste
• •Cooked rice for serving

Instructions

1. 1

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

2. 2

   In a large pot or pan, heat the vegetable oil over medium heat.

3. 3

   Add the chopped onion, garlic, and ginger; sauté until fragrant and the onion is translucent, about 5 minutes.

4. 4

   Stir in the doubanjiang, soy sauce, rice vinegar, and sugar; cook for 2 minutes to combine the flavors.

5. 5

   Gently add the tofu cubes and pour in the vegetable broth and water; bring to a simmer.

6. 6

   Let it simmer for about 10 minutes, allowing the tofu to absorb the flavors.

7. 7

   Mix the cornstarch with 1 tbsp of water to create a slurry; stir it into the pot to thicken the sauce.

8. 8

   Cook for an additional 2-3 minutes until the sauce has thickened; season with salt if needed. Serve hot over cooked rice, garnished with chopped green onions.