Boom Goes the Spice!....Vegan Mapo Tofu

This recipe is not for weak and tame taste buds.  Your lips will be tingling, your throat will be tickling and your mouth will be watering.  Best of all, your tummy will be thanking you.  Chili paste-check.  Fermented bean paste or red bean paste- check.  No bean paste in the plantry?  Substitute with red miso paste and your problem is solved.

Mapo Tofu is pretty much a staple in all Chinese restaurants.  Though, traditionally, it contains ground pork or beef.   Many restaurants have "Americanized" it by toning down the heat content and by also making it veggie.  Of course, for all tense and purposes, I am going to show you how to make authentic Mapo Tofu, sans the beef.  No skimping on the heat here!

Vegan Mapo Tofu

 

 Ingredients:

1 package extra firm tofu

1/2 tbsp sesame oil

1 c vegetable broth

2 tbsp fermented bean paste

1-2 tbsp chili paste (depending on your spice level)

1 tbsp tamari or soy sauce

2 tsp agave nectar

1/2 tbsp corn starch

2 garlic clove minced

1 tbsp ginger minced

1 bunch scallions chopped 

 1/4 c peanuts (optional)

Directions

Heat oil in saute pan or wok and saute ginger and garlic for 2-3 minutes.  Add in veggie broth and soy sauce, bring to boil and turn to simmer.  Mix in chili paste and bean paste, stirring until dissolved into veggie broth.  Add in agave nectar and throw in tofu, stirring frequently.  Add in corn starch, turn up heat and mix until sauce starts to thicken.  Adjust seasoning to taste, toss in scallions and peanuts.  Serve with steamed white or brown rice.

Enjoy!