Mapo Tofu

• 2 tbsp sichuan peppercorns
• 3 inch ginger, minced
• 6 cloves garlic, mince
• 2 spring onions
• 2 cups vegan mince (sub mushrooms)
• 1 tbsp black bean chilli oil
• 1 tbsp soy sauce
• 2 tbsp gochujang
• 1 tsp doenjang
• 1 tsp rice vinegar
• 1 cup vegetable stock
• 2 tsp cornstarch (sub rice flour)
• 1 tbsp sesame seeds
• 2 packages firm tofu, cubed

Toast peppercorns, grind. Fry the ginger until soft, then add garlic and finely chopped white parts of the green onions. Saute until garlic starts to get golden. Add mince, fry until browned. Add gochujang, doenjang, ground peppercorns, black beans, soy sauce, vinegar and vegetable stock. Mix well. Make a starch slurry, add and cook until thickened. Fold in tofu.

Serve over rice garnished with sesame seeds and green parts of the spring onions.