Vegetarian Mapo Tofu

• 600 grams Plain White Tofu
• 4 Tablespoons Cooking Oil
• 2 Tablespoons Sichuan Chilli Bean Paste (doubanjiang)
• 1 Tablespoon Fermented Black Beans (douchi), Rinsed And Drained
• 2 Tablespoons Ground Red Chillies (optional)
• 1 Tablespoon Finely Chopped Ginger
• 1 Tablespoon Finely Chopped Garlic
• 100 milliliters Stock Or Water
• 1 teaspoon Ground White Pepper
• 4 Baby Leeks Or Spring Onions, Finely Sliced
• 2 teaspoons Potato Flour Mixed With 2 Tablespoons Cold Water
• 1 teaspoon Ground Roasted Sichuan Pepper

1. Cut tofu into cubes (about 2cm).
2. Boil some water, salt lightly, then leave the tofu to steep whilst you prepare the remaining ingredients.
3. Heat your wok and pour in cooking oil.
4. Reduce heat to medium, add Sichuan chilli bean paste and stir-frythe doubanjiang should turn a deep red and smell tasty.
5. Add black beans and ground chillies (if using) and stir-fry until aromatic.
6. Do the same with the ginger and garlic.
7. When stir-frying, be careful not to overcook the ingredientsthey should be just sizzling in order to coax out the flavour.
8. Remove tofu from the water, drain off any excess water and gently lay in the wok.
9. In order to not break the tofu cubes, push them around gently, allowing them to soak up the sauce.
10. Add the stock or water, white pepper, and salt to taste.
11. Bring to the boil then simmer, allowing the tofu to fully absorb the rich flavours of the sauce.
12. If youre using leeks, add them to the mixture and gently stir until tender.
13. Gradually pour in the potato flour and water mixture whilst stirring, allowing the sauce to thicken.
14. If youre using spring onions, add them in at this point.
15. Garnish with the Sichuan peppers and serve.

white tofu, cooking oil, sichuan chilli, black beans, ground red, ginger, garlic, milliliters, ground white pepper, leeks, flour, ground roasted sichuan pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegetarian-mapo-tofu/ (may not work)