Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Making Mapo Doufu

Cook the Tofu and Veggies

In a large pan or wok, heat the vegetable oil over medium heat. Add minced garlic and ginger, sautéing until fragrant (about 1 minute). Add the chopped mushrooms and cook until softened (about 3-4 minutes).

Add Tofu and Seasonings

Crumble the Heiwa tofu into the pan, followed by the fermented black beans and Szechuan chili paste. Stir gently to combine. Cook for about 5-7 minutes, allowing the flavors to meld.

Finish the Dish

Add soy sauce, rice vinegar, and salt to taste. Stir well and cook for an additional 2-3 minutes. Remove from heat.

Serve

Serve the Mapo Doufu over jasmine rice, garnished with chopped peanuts and sliced green onions.