Vegan Szechuan Mapo Tofu

Ingredients:

• 1 block of silken tofu (14 oz), drained and cut into small cubes
• 8 oz vegan ground "meat" (such as Beyond Meat, Impossible, or your favorite veggie crumbles)
• 2 tablespoons vegetable oil
• 1 tablespoon Szechuan peppercorns, crushed
• 1 tablespoon chili bean paste (doubanjiang)
• 1 tablespoon fermented black beans, rinsed and minced
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce (use tamari for gluten-free option)
• 1/2 cup vegetable broth
• 2 teaspoons cornstarch, dissolved in 2 tablespoons water
• scallions, sliced for garnish

Instructions:

1. In a wok or large skillet, heat vegetable oil over high heat. Add the crushed Szechuan peppercorns and stir-fry for 30 seconds until fragrant.
2. Add the vegan ground "meat" and cook until browned, breaking it up into small pieces.
3. Add chili bean paste, fermented black beans, ginger, and garlic and stir-fry for another minute.
4. Add the Shaoxing wine, soy sauce, and vegetable broth. Bring to a boil and let it simmer for 5 minutes.
5. Add the cubed silken tofu and gently stir to combine. Simmer for another 5 minutes.
6. Stir in the dissolved cornstarch and simmer until the sauce thickens.
7. Top with sliced scallions and serve hot over rice.

This vegan version of the Szechuan Mapo Tofu recipe is just as flavorful and satisfying as the original, but with no animal products! Let me know if you have any questions or if there's anything else I can help with.