Vegetarian Ma Po Tofu

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main Dish
Vegan

Amount Measure Ingredient — Preparation Method
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6 Dried Chinese blk mushrooms
2 3 x 2 x 1-inch pieces tofu
– cut into 1/2-inch cubes
8 C Water
1 Tb Canned preserved vegetable
–(Szechwan, minced)
— rinsed
5 Tb Cold water
2 Tb Seasoned Vegetable Broth
4 Ts Chili oil
1 Tb Brown bean sauce
1 1/2 Ts Cornstarch
1 T Soy sauce
1/2 Ts Oriental sesame oil
1/2 Ts Sugar
1/2 Ts Ground white pepper
2 Tb Vegetable oil
1/4 C Finely chopped green onions
1 1/2 Tb Minced garlic
2 Ts Finely chopped fresh ginger
3/4 C Fresh or frozen peas — thawed
1/4 Ts Szechwan Peppercorn Powder

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.

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.

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

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. 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.

Source: Bon Appetit, November 1988.
Typed for you by Karen Mintzias

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