This vegetarian take on the classic Sichuan dish delivers all the bold, spicy, and numbing flavors of traditional Ma Po Tofu without the meat. Silky tofu cubes are gently simmered in a rich, chili-infused sauce alongside savory dried shiitake mushrooms and crisp peas. The dish is finished with a sprinkle of freshly ground Szechwan peppercorns, providing that signature tingling sensation. It&# 226;ÂÂs a comforting yet vibrant meal that pairs perfectly with steamed rice. Ideal for weeknight dinners or when you crave deep, complex flavors, this recipe is surprisingly quick to assemble and deeply satisfying.
Vegetarian Ma Po Tofu
Description
This vegetarian take on the classic Sichuan dish delivers all the bold, spicy, and numbing flavors of traditional Ma Po Tofu without the meat. Silky tofu cubes are gently simmered in a rich, chili-infused sauce alongside savory dried shiitake mushrooms and crisp peas. The dish is finished with a sprinkle of freshly ground Szechwan peppercorns, providing that signature tingling sensation. It&# 226;ÂÂs a comforting yet vibrant meal that pairs perfectly with steamed rice. Ideal for weeknight dinners or when you crave deep, complex flavors, this recipe is surprisingly quick to assemble and deeply satisfying.Ingredients
Directions
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Cover dried Chinese black mushrooms with hot water and let stand for 1 hour to rehydrate.
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Drain mushrooms, cut off stems, rinse caps well, squeeze dry, and cut into 1/8-inch dice.
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Place tofu in a large sieve and set it over a metal bowl just large enough to hold the sieve.
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Bring 8 cups of water to a boil and carefully pour it into the bowl, submerging the tofu in the sieve.
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Let tofu soak in the hot water for 30 minutes, then drain well.
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In a medium bowl, mix the diced mushrooms with 1 tablespoon of canned preserved vegetables (Szechwan style), rinsed.
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In a small bowl, whisk together 5 tablespoons cold water, 2 tablespoons seasoned vegetable broth, 4 teaspoons chili oil, 1 tablespoon brown bean sauce, 1 1/2 teaspoons cornstarch, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, and 1/2 teaspoon ground white pepper.
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Heat 2 tablespoons vegetable oil in a wok or heavy large skillet over high heat for 1 minute.
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Add 1/4 cup finely chopped green onions, 1 1/2 tablespoons minced garlic, and 2 teaspoons finely chopped fresh ginger; stir-fry for 1 minute until fragrant.
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Add the mushroom mixture and stir-fry for 1 minute.
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Stir the broth mixture again to reincorporate the cornstarch, then add it to the wok along with 3/4 cup fresh or frozen peas (thawed).
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Stir-fry until the sauce boils and thickens, about 1 minute.
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Gently add the tofu and toss carefully to coat with the sauce.
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Cook for 2 1/2 minutes, tossing gently to avoid breaking the tofu.
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Divide the tofu mixture between plates.
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Sprinkle with 1/4 teaspoon freshly ground Szechwan peppercorn powder.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 33.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 1.5g6%
- Sugars 3.0g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
