Vegan Mapo Tofu

It is hard not to resist a bowl of mapo tofu. The tofu is soft and well seasoned. Served in a spicy and savory sauce that lights up your taste buds, you cannot stop eating. Traditionally served with a meat sauce and fermented black beans, I wanted to create a vegan version of this delightful dish with ingredients that is accessible for everyone. Sometimes the fermented black beans can be hard to find. So I used some hacks to bring this dish to people's tables. This dish can be eaten alone, but there is just enough sauce to cover some rice noodles. 

8 ounces Firm Tofu

2 cups Water- Hot

1 teaspoon Salt

¼ cup Black Beans

1 teaspoon Rice Vinegar

1 teaspoon Soy Sauce

½  teaspoon Sugar

1 ½ tablespoons Sesame Oil

1 tablespoon Fresh Ginger- chopped fine

1 teaspoon fresh Garlic-chopped fine

1 ½ tablespoons Chili Paste*

¾ cups Water or Vegetable Stock

2 teaspoons Cornstarch

Cut the tofu into 1 inch cubes.

Place the tofu into a large bowl. Add the hot water and salt. Allow the tofu to steep in the salted water while you prepare the rest of the ingredients.

Place the black beans in a small bowl and add the rice vinegar, soy sauce and sugar. Lightly smash the beans with a fork. Add the vegetable stock or water and cornstarch. Stir until combined. 

Drain the tofu of the water. Be careful not to break up the cubes.

Place a frying pan or wok over high heat. You want your pan hot. Once you feel heat radiating from the surface of the pan when you hold your hand 6 inches from the surface, your pan is ready.

Add the sesame oil, ginger, garlic and chili paste to the pan. Stir gently. Allow to cook until the spices are very fragrant, but you do not want them to brown. 

Gently add the tofu and cook in the chili oil. Stir gently.

Once the tofu is hot add the black bean sauce. This part will go quickly. The sauce will immediately start to bubble and thicken. Gently stir the tofu into the sauce, keeping care not to break the tofu cubes.

Serve