Mapo Tofu is a traditional Sichuan dish made from soft tofu cooked in a rich, spicy, and savory sauce, usually serve with steamed rice. Let try this delicious vegan version of Mapo Tofu!
Ingredients (Yield 4 to 6 servings)
2 pieces Delight Patty (cut into small cubes)
15 ounce soft tofu (cut into ½ inch cubes)
3 Tbsp vegetable oil
3 small dried hot red peppers (ground)
1-2 Tbsp spicy bean paste
2 tsp garlic (minced)
1 Tbsp ginger (grated)
2/3 cup water
2 tsp soy sauce
1 tsp sesame oil
1 tsp Sichuan pepper (finely ground)
1 Tbsp corn starch (dissolved in 3 Tbsp cold water)
½ cup green onion
Salt to taste
Sugar to taste
In a pan over medium heat, add the vegetable oil and Delight Patty for 5 mins or until edge gets golden brown, set aside.
Use same pan over medium low heat, add the vegetable oil and ground hot pepper. Cook for 30 sec. Add the ginger and the garlic, then cook for another 1 min. Add the Delight patty in.
Turn up the heat to medium, add the spicy bean sauce and stir it in well. Turn up the heat to high, and add ⅔ cup water and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute.
Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is.
Add the tofu to the pan and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and green onion.
Give everything a final stir, and taste for seasoning. Enjoy!