Heat canola oil in a large nonstick skillet over medium heat.

Add 3 tablespoons of green onions and garlic to the skillet.

Sauté for 1 to 2 minutes, until fragrant.

Stir in the soy crumbles, black bean sauce, sherry, sugar, and 1/2 cup of water.

Bring the mixture to a simmer.

Add the tofu cubes to the skillet.

Simmer for 3 minutes, until the tofu is heated through.

Whisk cornstarch with 2 tablespoons of water in a small bowl to create a slurry.

Add the cornstarch mixture to the skillet.

Cook for 1 minute more, until the sauce thickens.

Remove the skillet from the heat.

Stir in the hot chili oil.

Serve the Mapo Tofu over cooked brown rice.

Garnish with the remaining green onions before serving.