Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 600 gfirm tofu, drained and cut into 2 cm cubes
- 250 gshiitake mushrooms, stems removed and caps finely chopped
- 2 tbspneutral oil
- 2 tbspvegan doubanjiang chili-bean paste, containing wheat
- 3 clovegarlic, minced
- 15 gfresh ginger, minced
- 300 mlvegan vegetable stock
- 1 tbspsoy sauce
- 1 tspsugar
- 1 tspground Sichuan pepper
- 2 tspcornstarch
- 2 tbspcold water for slurry
- 3 eachscallions, sliced
Make it
- Pat the tofu cubes gently dry and set aside. Mix the cornstarch with the cold water in a small bowl until smooth.
- Heat the oil in a wide pan over medium-high heat. Add the chopped mushrooms and cook for 5–6 minutes until their moisture evaporates and their edges begin to brown.
- Lower to medium heat. Stir in the chili-bean paste, garlic and ginger for 1 minute, then add the stock, soy sauce and sugar and bring to a gentle simmer.
- Slide in the tofu and simmer for 6–8 minutes, nudging the pan rather than stirring forcefully, until the cubes are hot throughout. Stir the slurry again and pour it around the pan; simmer for 1 minute until the sauce lightly coats the tofu.
- Fold in the Sichuan pepper and half the scallions. Divide into serving bowls and finish with the remaining scallions.
Ingredients, recipe context & sources
Ingredient flags: Soy, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.