Mapo Tofu

Ingredients

• ½ cup Vegetable Broth
• 1 tbsp Maple Syrup
• 2 tsp Soy Sauce
• 1 tsp Cornstarch
• 1 tbsp Peanut Oil
• 1 cup Shiitake Mushrooms
• 3 tbsp Fermented Black Beans
• 2 Green Onion
• 6 cloves Garlic
• 1 tbsp Fresh Ginger
• 1 tsp Sichuan Peppercorns
• 2 tbsp Chili Bean Paste
• 1 container Silken Tofu
• 1 tbsp Chile Oil
• 1 tbsp Sesame Oil
• 3 tbsp Peanuts

Instructions

1. Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
2. 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.
3. Transfer cooked tofu to a serving dish drizzle chile oil and sesame oil on top. Top with chopped peanuts.