Veganuary day 12 | not authentic mapo tofu #easyrecipe #veganrecipies #chinesefood

✨Ingredients✨
600g medium firm tofu
shiitake mushrooms, finely diced
1 block of dried tofu (香干), finely diced
corriander, chopped
2 cloves minced garlic
1 tbsp doubanjiang
2 tbsp soy sauce
1 tbsp vegan oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp cornstarch (mix with water)
sesame oil
.
✨Instructions✨
1. Cut the tofu into cubes and blanch in salted boiling water for 2–3 minutes to firm it up.
2. Heat oil in a pan and sauté the minced garlic, mushrooms, and dried tofu until fragrant, add in doubanjiang, and mix well.
3. Pour in hot water and bring to a boil, gently add the tofu cubes, soy sauce, vegan oyster sauce, salt and sugar, reduced to low heat and let simmer on for about 3 minutes.
4. Stir in cornstarch water to thicken the sauce, drizzle some sesame oil and garnish with chooped coriander before serving.
5. Enjoy!

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