GLUTEN FREE MAPO TOFU RECIPES

Steps:

• Toast the peppercorns in a small warm pan over medium-high heat. Move the pan quickly over the heat to prevent burning and remove the peppercorns as soon as they smell fragrant. Grind the peppercorns in a spice grinder or mortar until they become a fine powder. Set aside.
• Cut the tofu into large bite-sized cubes. Simmer in water (1/2 teaspoon of salt optional) until they are heated through. Drain and set aside.
• Make sure the doubanjiang and douchi are chopped well.
• Heat a wok or large skillet over medium-high heat with a tablespoon of cooking oil. When hot, add the vegan ground or mushrooms. Add Worcestershire if desired. Cook until the vegan ground is nicely browned or until your mushrooms have fully shrunken and excess water has been cooked off. Finish with sesame oil. Remove from the wok or pan and set aside. Scrub away any bits that may have stuck to your wok, then put it back on the stove over low heat. Add a tablespoon of oil.
• Add the doubanjiang and let it sizzle for 30 seconds or until fragrant. Add the douchi, ground Sichuan peppercorns, white parts of scallions, garlic and grated ginger. Stir-fry for about a minute until fragrant. Add the tofu, browned ground or mushrooms, and enough water to almost cover the tofu. Turn the heat up and let come to a simmer. Use a spatula to gently mix the ingredients without breaking the delicate tofu. Be sure to scrape the bottom to ensure no paste gets stuck and burned at the bottom.
• Taste and adjust seasonings. Add sugar if desired. Add more water if the sauce is too salty. Finish by adding the dark green scallion parts, chilli oil, and cornstarch slurry. Let it come to a simmer again and the vegan mapo tofu is done! Serve over white rice