Ma Po Tofu With Tempeh
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
3
ingredients
-
Marinade for Ground Tempeh
- 22.18 ml tapioca starch
- 29.58 ml soy sauce
- 283.49 g package crumbled tempeh
- 453.59 g regular tofu (medium firmness)
- 1 leeks or 3 green onions
- 1.23 ml salt
- 4.92 ml preserved black bean
- 14.79 ml chili paste
- 44.37 ml vegetable stock
-
Mixture
- 14.79 ml cornstarch
- 29.58 ml water
- 29.58 ml soy sauce
- freshly ground szechwan pepper
- oil, for stir-frying as needed
directions
- Mix marinade ingredients. Simmer tempeh in marinade for about 20 minutes.
- Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
- Chop the leek or green onions into short lengths.
- Heat wok and add oil. When oil is ready, add the marinated tempeh.
- Stir-fry tempeh until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the tempeh. Add the chili paste, then the stock, tofu, and leek or green onions.
- Turn down the heat. Cook for 3 - 4 minutes.
- While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.
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RECIPE SUBMITTED BY
i live in New York although i am from North Carolina. i have a passion for vegan cooking, and am a graduate of the Natural Gourmet School of Cookery. i also am a vegan/vegetarian pricvate chef in the NYC area. if you are interester please email me vegchef@gmail.com
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