Vegetarian Mapo Tofu

Mapo tofu served at Chinese restaurants always contains ground meat, so I came up with this vegan version. The taste is not exactly the same, but it is still a good dish. I suggest serving it with cooked quinoa or brown rice. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

• Ready In: 25 mins
• Serves: 3

Ingredients

• 5  dried shiitake mushrooms
• 1  tablespoon  sesame oil
• 1  teaspoon ginger, minced
• 1  garlic clove, minced
• 1⁄2 carrot, finely chopped
• 1⁄4 cup  fresh green peas or 1⁄4 cup frozen green pea
• 14  ounces tofu, diced
• 1 -2  teaspoon chili bean paste or 1 -2  teaspoon  other spicy  chili paste
• 2  tablespoons tamari
• 1⁄4 teaspoon salt
• 2  teaspoons potato starch
• 2  green onions, sliced

Directions

1. Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms.
2. In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté.
3. Add diced tofu and 1 cup water used for soaking mushrooms.
4. Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through.
5. In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat.
6. Transfer the dish to plates and sprinkle sliced green onions.