Mapo Tofu

Ingredients:

• 1 block of firm tofu, cubed
• 2 tablespoons vegetable oil
• 2 cloves of garlic, minced
• 1 tablespoon ginger, grated
• 150g minced plant-based meat substitute
• 2 tablespoons chili bean paste
• 1 tablespoon fermented black beans, rinsed
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon Sichuan peppercorns, toasted and ground
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 3 green onions, chopped

Instructions:

1. Heat the vegetable oil in a wok or large skillet over medium heat.
2. Add the minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
3. Add the minced plant-based meat substitute and cook until browned.
4. Push the ingredients to one side of the wok and add the chili bean paste and fermented black beans to the other side. Stir-fry for 1 minute.
5. Combine all the ingredients in the wok and stir well.
6. Add the vegetable broth, soy sauce, and ground Sichuan peppercorns. Bring to a simmer and let cook for 3-4 minutes.
7. Stir in the dissolved cornstarch mixture to thicken the sauce.
8. Gently add the tofu cubes and simmer for another 2 minutes, until heated through.
9. Remove from heat and garnish with chopped green onions.
10. Serve hot with steamed rice or noodles.