Probiotic Vegan Mapo Tofu

Mapo tofu is traditionally a dish from the Chinese province of Sichuan containing chili oils, fermented broad bean paste, a type of chili paste, fermented black beans and ground pork. There are many variations of Mapo Tofu with flavors adapted to suite local flare or dietary restrictions. 

We had a craving for this dish, and upon our trip to our local asian market, we decided that it would be fun to make our own rendition of Mapo Tofu! We took elements of the traditional Chinese dish, used what we were able to find at our Asian market that was artificial ingredient free, made it vegan, and added our own extra special ingredient. It is now our absolute favorite Mapo tofu, and we are resisting the urge to eat it for dinner every night. We like to serve it with brown rice and steamed broccoli on the side. It would also be great paired with some green beans or asparagus. Hope you all enjoy this recipe! It's a great, cheap dinner or lunch for meatless and any day of the week! 

Just a bit about the ingredients we used: We got Lee Kum Kee brand of Black Bean Garlic Paste and Guilin Style Chili Sauce from the Asian market. These were the only things we could find, that resembled Mapo Tofu ingredients, without MSG, preservatives and artificial flavors. They are both salty, and so is our Kimchi, so there is no need to add any salt to the recipe. 

 
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Probiotic Vegan Mapo Tofu

Ingredients

  • 16 oz Extra-Firm Organic Sprouted Tofu
  • 1 tablespoon sesame Oil
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon of Fermented Blackbean and Garlic paste
  • 1 Teaspoon of Guilin Style Chili Sauce
  • 1/4 cup vegetable stock
  • 2 Tablespoons Cultured Guru Fermented Kimchi Brine
  • Chopped Green Onion

Takes

Instructions

  1. Drain tofu and let it dry out on a paper towel for about 10 minutes. Slice tofu into cubes. Place on another papertowel and let it dry out a bit more
  2. Begin heating the sesame oil and olvie oil in a large skillet
  3. When oil is hot, add in the cubed tofu and brown to your liking on each side.
  4. Once the tofu is browned and a bit crispy add in the 1/4 cup of vegetable stock, the black bean paste, and the chili sauce
  5. Stir and simmer over medium heat until the sauce is reduced to your desired thickness. If you cook it too long and need to thin it out, add more vegetable stock.  
  6. Turn off heat and stir, allowing to cool for about 5 minutes.
  7. Add the two Tablespoons of Kimchi Brine and stir. Be sure you've allowed the mixtured to cool a bit before adding in the brine so the probiotics will remain alive.
  8. Build a bowl by adding brown rice, steamed vegetables, and the Probiotic Mapo Tofu.

Peace, Love and Probiotics,

Kaitlynn Fenley