Vegetarian Ma Po Tofu Recipe

Step 1

Cover mushrooms with hot water and let stand 1 hour. Drain; cut off stems. Rinse caps well; squeeze dry. Cut into 1/8-inch dice. Set aside.

Step 2

Place tofu in large sieve. Bring 8 cups water to boil. Pour into metal bowl just larger than sieve. Place sieve gently in water. Let tofu soak 30 minutes.

Step 3

Drain tofu. Mix mushrooms and preserved vegetable in medium bowl. Mix 5 tablespoons water and next 8 ingredients in small bowl.

Step 4

Heat vegetable oil in wok or heavy large skillet over high heat 1 minute. Add green onions, garlic and ginger and stir-fry 1 minute. Add mushroom mixture and stir-fry 1 minute.

Step 5

Stir broth mixture. Add to wok with peas and stir-fry until sauce boils, about 1 minute. Add tofu and toss gently to coat with sauce. Cook 2 1/2 minutes, tossing gently. Divide between plates. Sprinkle Szechwan powder over (recipe follows).

SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy frying pan or wok over medium-low heat 1 minute. Add 1 tablespoon whole Szechwan peppercorns and stir until aromatic, about 4 minutes. Transfer to blender. Cool 10 minutes. Blend to a fine powder. Store at room temperature.

Things You'll Need

  • 6 Dried Chinese blk mushrooms
  • 2 3 x 2 x 1-inch pieces tofu cut into 1/2-inch cubes
  • 8c Water
  • 1tb Canned preserved vegetable (Szechwan, minced) rinsed
  • 5tb Cold water
  • 2tb Seasoned Vegetable Broth
  • 4ts Chili oil
  • 1tb Brown bean sauce
  • 1 1/2ts Cornstarch
  • 1ts Soy sauce
  • 1/2ts Oriental sesame oil
  • 1/2ts Sugar
  • 1/2ts Ground white pepper
  • 2tb Vegetable oil
  • 1/4c Finely chopped green onions
  • 1 1/2tb Minced garlic
  • 2ts Finely chopped fresh ginger
  • 3/4c Fresh or frozen peas; thawed
  • 1/4ts Szechwan Peppercorn Powder

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