Skip to main content

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.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. canola oil
Ingredient Line: 
4 green onions, finely chopped (about 4 Tbs.), divided
Ingredient Line: 
2 cloves garlic, finely chopped (about 2 tsp.)
Ingredient Line: 
1 12-oz. pkg. soy crumbles
Ingredient Line: 
2 Tbs. fermented black bean sauce
Ingredient Line: 
1 Tbs. sherry
Ingredient Line: 
1 tsp. sugar
Ingredient Line: 
1 14-oz. pkg. medium firm tofu, drained and cut into ½-inch cubes
Ingredient Line: 
1 ½ tsp. cornstarch
Ingredient Line: 
1 tsp. hot chili oil
Ingredient Line: 
3 cups cooked brown rice

Instructions: 

  1. 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.
  2. 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.

Nutrition Information: 

Calories: 
221
Protein: 
22 g
Total Fat: 
11.5 g
Saturated Fat: 
1.5 g
Carbohydrates: 
10 g
Cholesterol: 
0 mg
Sodium: 
290 mg
Fiber: 
4 g
Sugar: 
1 g
Yield: 
Serves 4