Vegan Mapo Tofu

The first time I had Mapo Tofu it was the very spicy kind. Sometimes when you get it from take-out places it is mild. It often has little pieces of meat in it, but some restaurants make it without. 

Trying to order a dish as vegetarian in a restaurant can be challenging. Often the server will return and convey "the chef says that won't be any good."

I've learned to make this at home with the sauce packets from the Asian groceries. It comes in two varieties, spicy or very spicy and it's hard to tell which is which before you buy it. Luckily I love the taste of these little red peppers so it doesn't matter much. 

I start by frying some onions and veggie crumbles. Skip the onions at this stage if you want to be closer to authentic. Then add the sauce packet. I usually throw in a green vegetable like snow peas or a diced zucchini. Sometimes the take-outs add peas, but I haven't seen vegetables added in a service-type restaurant.  

Then add cubed tofu. You're supposed to use silken (soft) tofu, but this time my firm tofu was close to its expiration date, so I used that. Let it cook for a few minutes on medium-high, then add a little broth, turn down the heat, cover and let it simmer for 15 minutes or so. I usually just let it cook until the rice is done. 

If you skipped the onions in the first stage, add some chopped (washed well) green onions as a garnish at the end!