This vegetarian take on the classic Sichuan dish delivers a bold punch of flavor without the meat. Silky tofu cubes are gently simmered in a rich, chili-infused sauce featuring preserved vegetables and finely minced mushrooms. The key to this dish is the balance of heat from dried chilies and the unique tingling sensation from Szechwan peppercorns. It has a glossy, slightly thickened sauce that clings perfectly to the tender tofu. While traditionally a lunch or dinner item, its comforting nature makes it a hearty option for any meal. Serve over steamed rice to soak up every drop of the flavorful sauce. It is quick to prepare but requires attention to detail to achieve the authentic texture and spice profile.
Vegetarian Ma Po Tofu
Description
This vegetarian take on the classic Sichuan dish delivers a bold punch of flavor without the meat. Silky tofu cubes are gently simmered in a rich, chili-infused sauce featuring preserved vegetables and finely minced mushrooms. The key to this dish is the balance of heat from dried chilies and the unique tingling sensation from Szechwan peppercorns. It has a glossy, slightly thickened sauce that clings perfectly to the tender tofu. While traditionally a lunch or dinner item, its comforting nature makes it a hearty option for any meal. Serve over steamed rice to soak up every drop of the flavorful sauce. It is quick to prepare but requires attention to detail to achieve the authentic texture and spice profile.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. Bring 8 cups of water to a boil and pour into a metal bowl just larger than the sieve.
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Place the sieve gently into the hot water and let the tofu soak for 30 minutes, then drain.
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In a medium bowl, mix the diced mushrooms with 1 tablespoon of rinsed canned preserved vegetable (Szechwan style).
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In a small bowl, whisk together 5 tablespoons cold water, 4 teaspoons chili oil, 1 tablespoon brown bean sauce, 1 1/2 teaspoons cornstarch, 1 teaspoon soy sauce, 1/2 teaspoon Oriental sesame oil, 1/2 teaspoon sugar, 1/2 teaspoon ground white pepper, and 2 tablespoons seasoned vegetable broth.
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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.
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Add the mushroom and preserved vegetable mixture and stir-fry for 1 minute.
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Stir the broth mixture again to combine, 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 to the wok 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 and sauce between plates.
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Sprinkle with Szechwan peppercorn powder just before serving.
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.
