Mapo Tofu is a spicy Sichuan dish with a very long history. It is traditionally made with tofu along with ground beef or pork simmered in a spicy black bean chili sauce with Sichuan peppercorn. I found a vegetarian version of it in Vegetarian Times and it was spicy and delicious. It has double dose of protein with soy crumbles and tofu. The spice level of the recipe was a little muted, so I added some chili paste to bump it up a little bit. It is a quick and easy to prepare for a week night dinner.
Recipe adapted from here.Ingredients:
Extra Firm Tofu – 1 12oz. container, drained and cut into ½” pieces
Soy crumbles – 12 oz. pkg (I used Light life original)
Green Onions – 1 bunch, green and white parts chopped fine separately
Garlic – 2 cloves, minced
Ginger – 1” piece, minced
Sherry – 1 tbsp
Fermented Black bean sauce – 2 tbsp
Chili paste – 1½ tsp (I used Sambal Oleak)
Corn Flour – 2 tsp
Sugar – 1 tsp
- Add soy crumbles, sherry, sugar, black bean sauce, chili sauce & ½ cup water; bring the mixture to a simmer.
- Stir in tofu, simmer for 3 minutes or until heated through.
- Whisk cornstarch with 2 tbsp water in a small bowl. Add cornstarch mixture to the wok.
- Cook 1 minute more or until the sauce thickens. Remove from heat and serve over brown rice.