Vegan Mapo Tofu

• portions: 4
• temps actif: 1hr
• temps total: 1hr

Ingrédients

From xienscran

Ingredients (serves 4):

• 6 garlic cloves

• 4cm knob of ginger

• 4 spring onions

• 1 pack of @futurefarm sausages

• 4 tbsp chilli bean paste (Toban Djan)

• 2 tsp ground Sichuan peppercorn

• 600g medium-firm tofu

• Vegetable oil

For the sauce:

• 2 tbsp vegan oyster sauce

• 2 tbsp light soy sauce

• 2 tsp sugar

• 1/4 tsp ground white pepper

• 4 tbsps sesame oil

• 2 tbsp shaoxing wine

• 4 tsp cornstarch

• 100ml water

Instructions

1. Mince your garlic and ginger, set aside. Finely slice your spring onions and set aside the whites to the greens.

2. For the sauce, mix all the seasonings together in a bowl, making sure the cornstarch is thoroughly mixed in.

3. Remove the casings from your sausages and add to your wok along with a small glug of oil. Break up the sausages with your spatula until minced and fry until slightly crispy, set aside for later.

4. On medium heat, add a small glug of oil to the same wok and add your garlic and ginger, fry for a minute. Once they’re a bit cooked add the whites of your spring onions and fry for another minute.

5. Add your chilli bean paste and fry for 30 seconds until it’s smelling fragrant.

6. Pour in your sauce mix prepared earlier along with the ground Sichuan peppercorn, bring to a boil then let it simmer for 10 mins.

7. Wash your tofu, drain then pat it dry with a paper towel. Cut into small cubes then add to the sauce in your wok along with your cooked Future Farm sausage meat. Let this simmer for another minute or so then give it a mix so all the flavours are combined - be careful not to break the tofu when mixing.

8. Garnish with the greens of your spring onions and serve with steamed, fluffy rice and a tiny pinch of ground Sichuan peppercorn (optional but highly recommended)