Vegan Mapo Tofu

Bean sauce, fresh ginger and Szechuan peppercorns give this quick and easy take on a classic Chinese staple dish loads of flavor with a kick.

1 pkg	Sunrise Medium Firm Tofu , cut into 1-inch cubes
4 tsp	cornstarch
3 tbsp	canola oil
1	red finger chili pepper , seeded and diced
3	cloves garlic , minced
1 tbsp	fresh gingeroot , minced
1 tsp	Szechuan peppercorns , finly crushed
3 tbsp	spicy bean sauce or fermented chili bean sauce (doubanjiang)
1 tbsp	soy sauce
1 tsp	granulated sugar
1 cup	vegetable broth
2	green onions , thinly sliced

In small bowl, whisk together 2 tbsp (30 mL) water and cornstarch.
In wok or large saucepan set over high heat, heat oil. Cook finger chili, garlic, ginger and Szechuan peppercorns, stirring, for 30 to 60 seconds or until fragrant.
Stir in spicy bean sauce, soy sauce and sugar; bring to a boil. Add tofu. Cook, stirring occasionally, for 2 to 3 minutes or until well coated.
Stir in broth and bring to a boil. Stir in cornstarch slurry; bring back to a boil. Cook, stirring occasionally, for 1 to 2 minutes or until sauce has thickened.
Garnish with green onions.

If desired, add veggie ground round or sliced mushrooms; cook, stirring in separate skillet over medium heat, before adding in Step 3.