Vegan Mapo Tofu

By raklisa2020

Ingredients

• 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

Details

Preparation time 10mins
Cooking time 30mins
Adapted from vegweb.com

Preparation

Step 1

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.