MaPo Tofu... or at least my version of it

Serves 2

Sauce:
1C veggie, chick'n or dashi broth
2T dark soy
2T light soy
1 tien tsin chili pepper sliced
1 T hoisin sauce
1T sesame oil
1T chili oil

Protein:
3T sesame oil
1/2 block vegan crumbles
1/2 block silken tofu (you can use firm but i love silken)

spices:
5 slices ginger, finely diced
2 gloves garlic finely minced
white pepper

thickener:
1T corn starch
2T cold water

garnish:
2 green onions sliced

METHOD:

in a small saucepan combine all of the ingredients and bring to a boil. reduce stock by about a third, stirring occasionally. set aside

meanwhile...

drain tofu and gently pat to remove excess moisture. Slice tofu lengthwise then across to make cubes. i usually end up with about 12 pieces for a half block

in a large fry pan add 3 T sesame oil and when hot add the vegan crumbles. fry until heated throughout (this will not be long since the crumbles are already cooked) about 2 minutes. Add ginger and garlic and saute until aromatic. Add sauce to the pan and stir gently. Next, add silken tofu very gently as you do not want to break up the tofu too much. Coat tofu with sauce, again, gently. mix cornstarch to 2T cold water mix throughly and add to the pan, once again, stirring gently. once sauce has thickened add white pepper to taste and top with green onions.

Serve atop rice or my favorite... rice noodles.

ENJOY!