Mapo Tofu with OMNI Ground

Recipe by Athlon Chan; Image: @NoLimitCookingDifficulty: Easy
Servings

2

servings
Cooking time

30

minutes

Ingredients

  • OMNI Ground, 230g

  • Soft Tofu (cubed), 2 blocks of 800g each

  • Celery (cubed), 1/2 bowl

  • Seasoning
  • Fermented Spicy Broad Bean Paste, 2 Tbsp

  • Sichuan Pepper Powder, 1 tsp

  • Chili Powder, 1 tsp

  • Chili Pepper (diced), 1

  • Chili Oil, 2 tsp

  • Sichuan peppercorn oil, 2 tsp

  • Vegan oyster sauce, 2 Tbsp

  • Cornstarch slurry (mixed cornstarch & water to thicken the sauce)

Steps

  • Heat wok over medium heat. Stir in chili powder and Sichuan pepper powder and fry until
    fragrant
  • Once the wok is hot, stir in the OMNI Ground and use a spatula to break it up into small grains. Add
    celery and stir-fry for about 1 minute
  • Add fermented spicy broad bean paste and stir to coat the ingredients. Add vegan oyster sauce
  • Spread tofu evenly on top of the OMNI Ground. Pour in vegetable stock or water and bring it to a simmer
  • Add in cornstarch slurry and stir until the sauce thickens
  • Add in chili oil and Sichuan peppercorn oil and
    serve