Zucchini Mapo Tofu
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Zucchini Mapo Tofu
Method
Add the vegetable oil to a medium saucepan.
In the pot, add the minced garlic and ginger, sautéing over low heat for 3 minutes until fragrant.
In a bowl, mix in the Toban Djan (chilli bean sauce) and cook until very aromatic.
Pour the vegetable stock into the pot and bring it to a boil. Add the soy sauce.
In a separate bowl, whisk the corn starch with a little water until smooth, then add it to the pot, stirring until the sauce thickens.
Gently fold in the silken tofu and diced zucchini, cooking until the zucchini is just tender, about 2 minutes.
Serve up with steamed rice as part of a shared meal or enjoy as a warming winter bowl by itself.
