Vegan Mapo Tofu Recipe | Clove

Name: Vegan Mapo Tofu Recipe | Clove
Total time: 30 min
Ingredients: 3 tbsp vegetable oil; 2 tbsp shaoxing rice wine; 2 tbsp light soy sauce; 3 spring onions, sliced; 6 cm ginger, peeled, cut into fine matchsticks; 4 cloves garlic, minced; 25 g dried black fungus, soaked, sliced into strips; 1 tbsp Sichuan peppercorns, toasted, coarsely ground; 600 ml vegetable stock; 3 tbsp Sichuan chilli oil, see my recipe; 500 g firm silken tofu, drained, cut into 2 cm (3⁄4 in) cubes; boiling water, plus a big pinch of salt, to cover; 200 g veggie mince; 2 tbsp doubanjiang; 1 tbsp fermented black bean paste; 2 tbsp cornflour, blended with 80 ml (2 1⁄2 fl oz/1⁄3 cup) cold water (cornflour slurry); 1 handful coriander leaves, chopped

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Ingredients

3 tbsp vegetable oil
2 tbsp shaoxing rice wine
2 tbsp light soy sauce
3 spring onions, sliced
6 cm ginger, peeled, cut into fine matchsticks
4 cloves garlic, minced
25 g dried black fungus, soaked, sliced into strips
1 tbsp Sichuan peppercorns, toasted, coarsely ground
600 ml vegetable stock
3 tbsp Sichuan chilli oil, see my recipe
500 g firm silken tofu, drained, cut into 2 cm (3⁄4 in) cubes
boiling water, plus a big pinch of salt, to cover
200 g veggie mince
2 tbsp doubanjiang
1 tbsp fermented black bean paste
2 tbsp cornflour, blended with 80 ml (2 1⁄2 fl oz/1⁄3 cup) cold water (cornflour slurry)
1 handful coriander leaves, chopped