Mapo tofu is a popular dish from the Sichuan region of China that's made up of meat and fried silken tofu cooked in an aromatic, spicy red sauce. But you can also make Mapo Tofu by substituting chopped mushrooms for the meat to create a vegan alternative!
Cover the wood ear mushrooms with boiling water and re-hydrate for 30 minutes. Drain.
Meanwhile, combine all the ingredients for the sauce in a bowl and mix all together. Set aside
Mince the garlic cloves and ginger. Slice the green onions. Drain the tofu and cut into about 1-inch cubes. Cube all the mushrooms into bite-size pieces.
Heat the vegetable oil on medium heat in a large frying pan. Saute the garlic and ginger. When fragrant, add all the mushrooms and cook until tender.
Add the sauce and stir. Bring to a boil and lower heat to a simmer. Add the tofu and Sichuan pepper, and gently stir to coat with the sauce. Simmer for a couple of minutes.
Serve with a side of rice and top with the sliced green onions.