Vegan Mapo Tofu

• 400 g tofu, silken, cut into inch cubes
• 150 g shiitake mushrooms, sliced
• 125 ml vegetable broth
• 2 tablespoons chili bean paste
• 30 g fermented black beans, roughly chopped
• 6 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon szechuan peppercorns
• 2 teaspoons low sodium soy sauce
• 1 tablespoon peanut oil
• 1 teaspoon sesame oil
• 1 teaspoon chili oil
• 1 tablespoon honey or 1 tablespoon maple syrup
• 30 g green onions, thinly sliced
• 1 teaspoon cornstarch
• 25 g peanuts, roughly chopped

1. Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl.
2. Heat peanut oil in a wok.
3. Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute.
4. Add in chili bean paste and soy sauce mixture.
5. Stir until thick then add tofu. Heat for a minute.
6. Transfer to a serving dish then drizzle chili oil and sesame oil.
7. 7. Top with chopped peanuts.

silken, shiitake mushrooms, vegetable broth, chili bean paste, black beans, garlic, ginger, szechuan peppercorns, soy sauce, peanut oil, sesame oil, chili oil, honey, green onions, cornstarch, peanuts

Taken from www.food.com/recipe/vegan-mapo-tofu-534098 (may not work)