Ma Po Tofu (Vegetarian Style)

Ingredients

• 14 oz firm or medium-firm tofu
• 1 tbsp neutral oil (such as canola or peanut)
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce (or vegetarian stir-fry sauce)(optional)
• 1 tsp chili oil (or chili flakes)(optional)
• 3/4 cup chicken-style vegetable broth (or water)
• 1 tbsp cornstarch
• 1 tbsp water (for cornstarch slurry)
• 2 tbsp green onions, sliced
• 1 tsp sesame oil(optional)

Instructions

1. 1

   Prep (10 minutes): Cut tofu into small cubes. Mince garlic and ginger. Slice green onions. Mix cornstarch with 1 tbsp water to make a slurry.

2. 2

   Cook (20 minutes): Heat oil in a wok or skillet over medium-high heat. Sauté garlic and ginger for 30–60 seconds until fragrant, then stir in doubanjiang and cook for 1 minute to bloom the flavors.

3. 3

   Add broth, soy sauce, and (if using) vegetarian oyster sauce and chili oil/chili flakes. Bring to a gentle simmer for 5 minutes.

4. 4

   Stir in tofu carefully and simmer for 8–10 minutes, gently turning the tofu so it stays intact.

5. 5

   Pour in the cornstarch slurry while stirring. Simmer 1–2 minutes until the sauce thickens to a silky consistency. Turn off heat and stir in sesame oil (if using). Garnish with green onions and serve.