Meatless mapo tofu, try this! Soft and chewy 

Ingredients 1 cup = 240ml
5 soaked shiitake mushrooms
2 cups of water
1 cup boiled chickpeas
Soft tofu 1/2
3-4 green onions
3 cloves of garlic
2 tsp ginger
2-3 tbsp chili oil
1 tsp red pepper powder
2 tablespoons of tofu
1 tsp sugar
1 tbsp soy sauce
pepper
1 tbsp potato starch
1 tbsp water
how to make
1. Mash the chickpeas coarsely with a fork.
2. Remove the mushrooms from the water, squeeze them tightly, and chop them finely.
3. Carefully cut soft tofu into 1~1.5cm long diced cubes.
4. Slice the green onion and finely chop the garlic and ginger.
5. Put a pan on medium heat and add red pepper oil.
6. Add chickpeas and mushrooms and stir-fry for 1-2 minutes, then add garlic and ginger and stir-fry for another 1-2 minutes.
7. Add red pepper powder and dubanjang, stir-fry evenly, then add vegetable stock and boil.
8. Season with raw sugar and soy sauce.
9. Mix potato starch and water to make water starch and add while watching the concentration.
10. Sprinkle pepper and mix, add tofu and mix carefully.
11. Sprinkle with chopped green onion and serve.