Vegan Szechuan Mapo Tofu

Instructions

1. 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. 2

   Add the vegan ground "meat" and cook until browned, breaking it up into small pieces.

3. 3

   Add chili bean paste, fermented black beans, ginger, and garlic and stir-fry for another minute.

4. 4

   Add the Shaoxing wine, soy sauce, and vegetable broth. Bring to a boil and let it simmer for 5 minutes.

5. 5

   Add the cubed silken tofu and gently stir to combine. Simmer for another 5 minutes.

6. 6

   Stir in the dissolved cornstarch and simmer until the sauce thickens.

7. 7

   Top with sliced scallions and serve hot over rice.