The Best Vegan Mapo Tofu

Ingredients

• 4 whole mushrooms dried woodear, about 1/6 ounce
• 1/4 ounce morel dried, or porcini mushrooms, or a mix
• 1 piece kombu optional, see note above
• 1 1/2 cups water boling
• 6 ounces white button mushrooms stems trimmed, quartered
• 1/3 cup vegetable oil
• 1 teaspoon cornstarch
• 2 tablespoons Shaoxing wine see note above
• 1 tablespoon dark soy sauce
• 2 tablespoons Szechwan peppercorns whole, divided, see note above
• 1 tablespoon spices
• 2 tablespoons Szechwan peppercorns
• 2 whole hot chili dried chinese
• 3 garlic cloves grated on a microplane grater
• 1 tablespoon fresh ginger grated on a microplane grater
• 4 scallions whites finely chopped, greens thinly sliced, reserved separately
• 12 chinese chives or regular chives cut into 1/2-inch segments
• 1 tablespoon mustard minced yacai, Chinese preserved, root, see note above, optional
• 2 tablespoons bean paste fermented chili broad, see note above
• 2 tablespoons chili oil roasted, see note above
• 1 1/2 pounds firm silken tofu medium to, cut into 1/2-inch cubes

Nutrition

• Calories : 370 calories
• Carbohydrate : 14 grams
• Fat : 29 grams
• Fiber : 3 grams
• Protein : 16 grams
• SaturatedFat : 2 grams
• Sodium : 400 milligrams
• Sugar : 4 grams
• TransFat : 0.5 grams