Spicy Szechuan Mapo Tofu

Ingredients

• 1 block Extra-firm Tofu
• 8 oz Shiitake Mushrooms
• 2 tbsp Chili Garlic Sauce
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Maple Syrup
• 1 tbsp Cornstarch
• 4 cloves Garlic
• 1 tbsp Fresh Ginger
• 4 whole Green Onions
• ¾ cup Vegetable Broth
• 1 tbsp Sesame Oil
• ½ tsp Ground Szechuan Peppercorns
• 2 cups Jasmine Rice

Instructions

1. Cook jasmine rice according to package directions.
2. Heat sesame oil in a large skillet over medium-high heat. Add diced mushrooms and cook 4–5 minutes until browned.
3. Add garlic and ginger. Stir for 30 seconds. Add chili garlic sauce and stir 30 seconds more.
4. Pour in vegetable broth, soy sauce, rice vinegar, and maple syrup. Bring to a simmer.
5. Gently slide tofu cubes into the sauce. Simmer 5 minutes without stirring, then gently fold once.
6. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and coats the tofu. Sprinkle with Szechuan peppercorns and green onions. Serve over rice.