Ingredients
4
4 servings
- •½ cup vegetable broth
- •1 tablespoon maple syrup
- •2 teaspoons reduced-sodium soy sauce
- •1 teaspoon cornstarch
- •1 tablespoon peanut oil
- •1 cup shiitake mushrooms, sliced
- •3 tablespoons fermented black beans, roughly chopped
- •2 green onions, white parts only, chopped
- •6 cloves garlic, minced
- •1 tablespoon fresh ginger, minced
- •1 teaspoon Sichuan peppercorns
- •2 tablespoons chili bean paste (doubanjiang)
- •1 (14 ounce) container silken tofu, cut into 1-inch cubes
- •1 tablespoon chile oil
- •1 tablespoon sesame oil
- •3 tablespoons peanuts, chopped
Instructions
- Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
- Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
- Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.
Nutritional Facts
Per 4 servings
- Calories: 255
- Carbohydrate: 16g
- Fat: 16g
- Fiber: 2g
- Protein: 13g
- Sugar: 7g
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