Mapo tofu is a classic Sichuan Chinese favorite made with fermented chili bean paste, soft tofu, and ground pork. This vegan version is just as tasty without the animal fat.
Heat 1 Tb of oil over medium heat. Add mushrooms (except woodear if using). Toss occasionally. Cook for 5-7 minutes until mushrooms are browned.
In the same pan, add 1 Tb of remaining oil over medium heat. Add ginger, garlic, fermented black beans, and white part of the green onion. Stir fry for about one minute to bloom flavors.
Add the remaining ingredients. Bring to a simmer while stirring gently so the tofu does not stick to the bottom of the pan. Cook for 3-5 minutes, stirring occasionally until the tofu is heated through.
Notes
If you don't mind having more than 10 ingredients, you could add the following items.To stir-fry with the ginger & green onion:fresh minced garlicand chopped Chinese salted black beansTo sprinkle on top of the final dish:red chili oil and ground Sichuan pepper