Mapo Tofu’s Non-Spicy Rival: Soft Tofu in a Black Bean Sauce

Prep Time: 5 Mins

Cook Time: 5 Mins

Total Time: 10 mins

Serves: 2-4

You’ve probably heard of Mapo Tofu—this is a gentler, non-spicy version with just as much depth. The main source of flavour is fermented black beans, which are soybeans (not the same as the ones you’d use for refried beans). They bring a rich, savoury note to an otherwise simple dish.

Ingredients

~400g block of soft tofu (firm silken), cut into ¾ inch cubes

1 tablespoon cornstarch

1 tablespoon vegetable oil

2 scallions, thinly sliced with white and green parts kept separate

1 tablespoon finely chopped ginger

1 tablespoon finely chopped fresh garlic

2 tablespoons fermented black beans, rinsed, drained and coarsely chopped

1 cup stock or water

1 teaspoon soy sauce

½ teaspoon sea salt (or to taste)

1 teaspoon sugar

½ teaspoon toasted sesame oil

Directions

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1. Mix the cornstarch with 3 tablespoons of cold water in a small bowl and set aside.

2. Heat a wok or pan over medium heat until a drop of water evaporates upon contact. Add the oil and swirl to coat the pan. Add the white parts of the scallion, ginger and garlic and stir fry for 30 seconds. Add the fermented black beans and cook for another 30 seconds until they release their aromas.

3. Add the stock or water, soy sauce, salt and sugar, and bring to a boil. Gently add the tofu and reduce the heat to medium-low. Cook for 2-3 minutes, mix in half the slurry and fold it into the sauce until it thickens. Keep adding more slurry until your desired consistency is achieved. Remove from heat, add the sesame oil and garnish with the scallion greens.

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (3 total):

  Calories: 191 

  Carbohydrates: 18g

  Protein: 8g

  Fat: 10g

  Saturated Fat: 2g

  Fiber: 1g

  Sugar: 3g