Mapo Tofu (Braised Tofu with Black Bean Sauce and Ground Soy)
A Chinese dish named for the grandmother (mapo) who supposedly invented it, this Szechuan recipe calls for black bean sauce, which can be found in the Asian section of most supermarkets or ordered online from ethnicgrocer.com.
1 Tbs. canola oil
4 green onions, finely chopped (about 4 Tbs.), divided
2 cloves garlic, finely chopped (about 2 tsp.)
1 12-oz. pkg. soy crumbles
2 Tbs. fermented black bean sauce
1 Tbs. sherry
1 tsp. sugar
1 14-oz. pkg. medium firm tofu, drained and cut into ½-inch cubes
1 ½ tsp. cornstarch
1 tsp. hot chili oil
3 cups cooked brown rice
- Heat canola oil in large nonstick skillet over medium heat. Add 3 Tbs. green onions and garlic, and sauté 1 to 2 minutes, or until fragrant. Stir in soy crumbles, black bean sauce, sherry, sugar and ½ cup water. Bring to a simmer. Stir in tofu, simmer 3 minutes, or until heated through.
- Whisk cornstarch with 2 Tbs. water in small bowl. Add cornstarch mixture to skillet. Cook 1 minute more, or until sauce thickens. Remove from heat, and stir in chili oil. Serve over rice, and garnish with remaining green onions.