Vegan Mapo Tofu

By MyNutriCounter

4.33 / 5

20min

5min

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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