Vegetarian Mapo Tofu with Imitation Crab

Ingredients

• 300 g firm tofu
• 100 g imitation crab meat
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon vegetable oil
• 2 stalks green onions, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon soy sauce
• 120 ml water or vegetable broth
• 1 teaspoon cornstarch(optional)
• ½ teaspoon sesame oil(optional)

Instructions

1. 1

   Heat the vegetable oil in a wok or deep skillet over medium heat; add the minced garlic, ginger, and half of the sliced green onions, sauté for 30 seconds until fragrant.

2. 2

   Stir in the doubanjiang and soy sauce, cooking for another 30 seconds to release the aromas.

3. 3

   Add the water (or broth) and bring to a gentle simmer; carefully add the tofu, breaking it into 2‑inch cubes, and the minced imitation crab, stirring gently to coat everything.

4. 4

   Simmer for 12‑15 minutes, allowing the sauce to thicken and the tofu to absorb flavor; if a thicker sauce is desired, dissolve the cornstarch in a little cold water and stir it in during the last 2 minutes.

5. 5

   Finish with a drizzle of sesame oil (if using) and the remaining green onion slices; serve hot with steamed rice.