#vegan#mapo tofu#Sichuan peppercorn#chickpeas#Yeung Man Cooking
This vegan twist on the classic Sichuan Mapo Tofu features soft tofu, chickpeas, shiitake mushrooms, and a bold blend of spicy, savory, and fragrant seasonings. Rich and flavorful, it's a comforting dish that balances heat and umami perfectly.
Ingredients extracted via AI
4 ks dried shiitake mushrooms2.5 Šálka water3 ks green onion0.25 Šálka chickpeas453.6 g soft tofu2 strúčik garlic1 ks ginger1 ČL Sichuan peppercorns2 PL chili oil1 ČL chili powder2 PL doubanjiang (fermented chili bean paste)1 ČL brown sugar1 PL soy saucerice vinegar1 PL potato starch
Procedure generated via AI
Place four dried shiitake mushrooms in a small pot with 2½ cups of water. Cover and bring to a boil.
Once boiling, reduce the heat to medium and simmer for 10 minutes.
Chop three stalks of green onion and set aside.
Drain one cup of canned chickpeas and mash them lightly with a fork.
Drain about 450 g of soft or medium-firm tofu and cut into cubes.
Drain the mushroom soaking water, rinse the mushrooms with cold water, squeeze out excess liquid, trim off the stems, and finely chop the caps.
Finely mince two garlic cloves and a small piece of ginger.
Toast 1 to 2 teaspoons of Sichuan peppercorns in a dry pan over medium heat for one minute, stirring gently, then grind them into a powder.
In the same pan over medium heat, warm 2 tablespoons of chili oil. Add the chickpeas and chopped mushrooms, cooking for 1 to 2 minutes.
Add the garlic and ginger and sauté for another minute.