Mapo Doufu Vegetarian

Summary

Prep Time	25 mins
Cook Time	10 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

For the sauce:

1 tablespoon bean sauce (brown bean sauce - Doubanjiang), hot
3 tablespoon soy sauce
100 ml water
2 spring onions (approx. 100 g)
1 teaspoon sesame oil, toasted

Instructions

First pour 150 ml of boiling water over the soy strips and add 1 teaspoon of herbal salt. The mixture needs to swell for about 20 minutes.
In the meantime, carefully drain the silken tofu a little with kitchen paper and cut into 1 - 2 cm cubes. Cut the green parts of the spring onions into fine rings, sprinkle them over the dish at the very end, cut the other parts a little thicker, they are cooked with.
Finely dice or grate the ginger, as well as the garlic. If you don`t like it so spicy, cut the chili peppers lengthways and remove the seeds before they are cut into fine rings. It is best to wear gloves.
Toast the Szechuan pepper in a hot pan without oil. Then grind very finely with the mortar or an electric spice grinder, otherwise the dish will get a sandy touch.
Heat the oil in the wok, fry the spices, the chilli peppers, the ginger and the garlic and add the soy strips. If there is still liquid left, let the mixture boil down a little until the liquid has evaporated and the soy slices have turned brown.
Now add the bean sauce, the thick parts of the spring onion, the soy sauce and the water and add the silken tofu. Fold in carefully so that it doesn`t disintegrate! Cook for a few more minutes.
Usually you don`t have to bind the court. Finally, pour the thin green spring onion rings over the dish and drizzle with a little sesame oil.
There is also rice.

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