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Vegan Mapo Tofu

What you need: 

1 pound soft tofu
2 tablespoons oil
2 tablespoons chili black bean paste
1 tablespoon chili bean sauce
1 clove garlic, minced
1 tablespoon ginger, minced
1 1/4 cup water
1 tablespoon Chinese cooking wine
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon sesame oil
1/2 cup dried soy protein
1 tablespoon corn starch

What you do: 

1) Fill a large pot with water and heat to boiling. Place the tofu on a cutting board and slice horizontally in half. Then cut each half into quarters to make large cubes. Blanch in boiling water for 3 minutes and drain.

2) Preheat a large pan or wok over medium heat. Add oil, chili black bean paste, chili bean sauce, garlic, and ginger and sauté for a couple minutes. Then add water, cooking wine, soy sauce, salt, sugar, and sesame oil. Add dried soy protein and bring to a boil.

3) Prepare a slurry by combining cornstarch with ¼ cup water in a small bowl. Mix to dissolve. Once mixture is boiling, add slurry and tofu and stir to combine. Continue cooking until sauce thickens.

Preparation Time: 
10 minutes
Cooking Time: 
20 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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