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Export 15 ingredients for grocery delivery
Step 1
Add the Sichuan peppercorns to a dry pan over medium heat. Toast for about 1-2 minutes, stirring frequently, until fragrant. Remove from the heat and allow to cool.
Step 2
Transfer the cooled peppercorns to a mortar or spice grinder. Grind the peppercorns as fine as possible and set aside.
Step 3
Heat the vegetable oil in a large wok over medium heat. Add the scallion whites, garlic, ginger, and red chilis. Sauté, stirring frequently, until very fragrant and lightly toasted, about 2 minutes.
Step 4
Add the mushrooms and stir together. Cook, stirring occasionally, until the mushrooms are cooked down and softened about 6-8 minutes. Add the chili bean paste and ground Sichuan peppercorns and mix together.
Step 5
Pour in the broth and sugar and mix to combine. Bring the mixture to a simmer, then lower the heat to medium-low and gently add the tofu cubes. Shake the wok to nestle the tofu into the sauce, being careful not to break the tofu. Simmer for 5 minutes.
Step 6
Mix 2 tsp cornstarch and ¼ cup water in a small bowl until uniform.
Step 7
Drizzle the cornstarch slurry around the sauce and tofu. Gently stir and shake the wok to distribute the cornstarch without breaking the tofu. Remove from the heat.
Step 8
Top the vegan mapo tofu with scallion greens and serve over white rice. Finish with chili oil for extra spice, if desired, and enjoy!
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