How to make vegetarian version of Mapo Tofu

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  1. Cut the tofu into cubes.

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  2. Remove the red coating from the peanuts, crush them and set aside.

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  3. Prepare auxiliary materials.Chop the garlic, chop the chives, and separate the green onion leaves.Mash the Pixian bean paste a little with a spoon.

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  4. Boil water in a pot, cook tofu, add appropriate amount of salt, and wait for two seconds after boiling minute ceasefire.Pour the tofu and water into a container and set aside.

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  5. Stir-fry the ingredients.Heat peanut oil in a separate pot, add Sichuan peppercorns and stir-fry until fragrant, remove and put into a container for later use, or discard directly.Add Pixian bean paste, stir-fry out red oil, add minced garlic, green onion, and minced chili pepper, add cooking wine, light soy sauce, and sugar, continue to stir-fry, and finally add crushed peanuts.

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  6. Fried tofu.Drain the water from the tofu and then pour it into the pot.Since the tofu is full of water, there is no need to add water.The water in the pot will obviously increase after the tofu is put into the pot.Shake the pot body to make the tofu evenly coated with the sauce.Gently use a spatula to coat the tofu with the sauce.Stir well.Add appropriate amount of water starch to thicken the gravy.Turn off the heat after boiling for about three minutes.

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  7. Serve on a plate, garnish with the remaining chopped peanuts, and fry Garnish with good Sichuan peppercorns, or you can skip the Sichuan peppercorns, but I personally think it is more appetizing if garnished with Sichuan peppercorns! Drizzle with sesame oil and sprinkle with green onion leaves.It’s delicious and ready to serve!