Vegan Mapo Tofu

• 1 piece block silken tofu (400g/14oz), cut into inch cubes
• 150 grams shiitake mushrooms, sliced
• 125 milliliters vegetable broth
• 2 tablespoons chilli bean paste
• 30 grams fermented black beans, roughly chopped
• 6 pieces cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon Sichuan peppercorns
• 2 teaspoons low sodium soy sauce
• 1 tablespoon peanut oil
• 1 teaspoon sesame oil
• 1 teaspoon chilli oil
• 1 tablespoon honey/maple syrup
• 30 grams green onion, thinly sliced
• 1 teaspoon cornstarch
• 25 grams 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. Top with chopped peanuts.

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

Taken from food52.com/recipes/74013-vegan-mapo-tofu (may not work)