Friday, September 23, 2011

Vegan Mapo Tofu Recipe

1 block soft tofu
2 tablespoon 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

1/4 cup water + 1 tablespoon corn starch

first cut the tofu block: horizontally slice tofu in half, then slice it 4x4. Blanch the tofu in boiling water for 3 minutes to get ride of excess water. Drain the tofu in a colander.

Preheat a large pan or wok on medium high with 2 tablespoons oil. Add the Chili Black Bean Paste, Chili Bean Sauce, garlic, & ginger, saute for for about 2 1 minute and add water then mix in Chinese cooking wine, soy sauce, salt, sugar, sesame oil. bring the sauce to a boil and add soy protein, and simmer on low for 3 minutes. Add the tofu back into the sauce, make & add slurry, bring the heat to high for slurry to thicken up the sauce.

Garnish with julienne green onions (optional)


  1. This looks super good! I'm totally trying this tonight!


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