Mapo Tofu | Japanese style tofu WITHOUT meat!?
Ingredients
Scale
Key Ingredients
- 3 tbsp Doubanjiang ((add more if you want it to be spicier))
- 3 tbsp Tianmian Jian
- 2 tbsp Chinese Black bean paste or tochi
Other ingredients
- 2 tbsp Shoyu (Japanese soy sauce)
- a few dash smoked paprika
- 2 tbsp 50/50 Ginger-garlic paste
- 1 ½ cups Vegetarian stock*
- Bulgur** (cut into small pieces)
- 2 blocks 14-ounce tofu (cut into quarter-inch cubes)
- 1 ½ tbsp cornstarch (dissolved with 3 tbsp. water)
- extra-virgin olive oil
- Green onion (chopped)
Instructions
- Heat a large pan over medium heat and add a few tablespoons of extra virgin olive oil.
- Saute the Tianmian Jian and the black bean paste.
- Add in chopped green onions and ginger garlic paste.
- As soon the pan gets nice and fragrant, add in the doubanjiang.
- Add in the bulgur/mushrooms.
- Add in a few dashes of smoked paprika.
- Add in the vegetable stock and the cornstarch slurry.
- As soon as the sauce starts to thicken, add in the tofu cubes. Gently fold the tofu in the sauce.
- Turn off the heat, serve, and enjoy!
Notes
*I use the Better Than Bouillon brand; 1 ½ tsp bouillon to 1 ½ cups water.
**You can substitute this with mushrooms (shiitake, king, etc).