Vegan Ma Po Tofu

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup dried shiitake mushroom
  • 0.5
    (16 ounce) package tofu, cut into 1/2-inch cubes
  • 2
    tablespoons seasoned vegetable broth
  • 4
    teaspoons chili oil (for a less spicy dish, sub. a neutral oil)
  • 1
    tablespoon brown bean sauce
  • 1 12
    teaspoons cornstarch
  • 1
    teaspoon soy sauce
  • 12
    teaspoon oriental sesame oil
  • 12
    teaspoon sugar
  • 12
    teaspoon white pepper
  • 2
    tablespoons vegetable oil
  • 14
    cup finely chopped onion
  • 1 12
    tablespoons minced garlic
  • 2
    teaspoons finely chopped fresh ginger
  • 12
  • 34
    cup fresh peas and carrots or 3/4 cup frozen peas and carrot
  • 1
    tablespoon chopped cilantro, for garnish
  • 14
    teaspoon pepper
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DIRECTIONS

  • Cover the mushrooms with hot water and let stand 1 hour. Drain and cut into 1/8-inch pieces. Set aside.
  • Place the tofu in a large sieve. Bring 8 cups (2 L) of water to a boil. Pour into a metal bowl just larger than the sieve and place the sieve inside. Let soak for 30 minutes. Drain and set aside.
  • Mix 5 tablespoons. of cold water with the broth, chili oil, bean sauce, cornstarch, soy sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
  • Heat the vegetable oil in a wok or heavy, large skillet over high heat for 1 minute. Add the onions, garlic, and ginger and stir-fry for 1 minute. Add the mushroom pieces and “beef” and stir-fry for 1 minute. Stir the broth mixture and add to the wok with the peas and carrots. Stir-fry until reaches a boil, about 1 minute. Add the tofu and toss gently to coat. Cook 2 1/2 minutes, tossing gently.
  • Divide between plates. Garnish with the cilantro and sprinkle with the pepper.
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