Vegetarian Mapo Tofu With Peas Recipe

1. 1

   Heat vegetable oil in a large wok over medium heat until shimmering. Add garlic, ginger, and 1 tablespoon Sichuan peppercorns and cook, stirring constantly, until lightly sizzling, about 1 minute. Add chili bean paste and red chili sauce and cook, stirring constantly, until incorporated, about 15 seconds. Add wine, soy sauce, and vegetable broth and bring to a boil.

2. 2

   Add starch mixture and bring to a boil. Cook for until liquid has thickened, about 30 seconds. Add tofu and fold in, being careful not to break it up. Stir in peas and half of chopped scallions and simmer until heated through, about 5 minutes. Transfer to a serving bowl and sprinkle with remaining scallions, chopped cilantro, and Sichuan peppercorns. Serve with white rice.

* Per serving · 4 servings · Values may vary.

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