Mapo Tofu - Vegan Recipe

Ingredients

• 600g pressed silken tofu, drained and cut into 2cm cubes
• 1/4 cup vegetable oil
• 100g plant-based mince
• 2 tablespoons Sichuan chilli bean sauce (e.g. Lee Kum Kee brand)
• 2 tablespoons salted black beans (optional), rinsed
• 1 tablespoon finely grated ginger
• 3 garlic cloves, finely chopped
• 1 teaspoon chilli powder (or to taste)
• 1 cup vegan chicken stock (e.g. Massel brand)
• 2 teaspoons cornflour, mixed with 2 teaspoons water
• 1 tablespoon soy sauce (or tamari for gluten-free option)
• 1 teaspoon sesame oil
• [To serve]
• 3 spring onions, thinly sliced
• 1 long red chill, deseeded (optional) and finely sliced
• 2 teaspoons Sichuan peppercorns, roughly ground
• Steamed rice, to serve
• Asian greens (e.g. bok choy) grilled or steamed, to serve