Vegetarian Ma Po Tofu Recipe

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Vegetarian Ma Po Tofu Ingredients

6 dried chinese blk mushrooms
2 3 x 2 x 1-inch pieces tofu cut int, o 1/2-inch cubes
8 cup water
1 tbsp canned preserved vegetable -(szechw, an, minced) - rin
5 tbsp cold water
2 tbsp seasoned vegetable broth
4 tsp chili oil
1 tbsp brown bean sauce
1 1/2 tsp cornstarch
1 tsp soy sauce
1/2 tsp oriental sesame oil
1/2 tsp sugar
1/2 tsp ground white pepper
2 tbsp vegetable oil
1/4 cup finely chopped green onions
1 1/2 tbsp minced garlic
2 tsp finely chopped fresh ginger
3/4 cup fresh or frozen peas, thawed
1/4 tsp szechwan peppercorn powder

A Recipe for
Vegetarian Ma Po Tofu

Do vegetarians eat animal crackers?
Author Unknown

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This Vegetarian Ma Po Tofu recipe is one of many in our Asian Category.

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

This Recipe for Vegetarian Ma Po Tofu is one of thousands in the Recipes-to-go Asian Cookbook.

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Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

The more you eat, the less flavor; the less you eat, the more flavor.
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This is a recipe for Vegetarian Ma Po Tofu from the recipe cookbook of Recipes-to-go (Asian)

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Vegetarian Ma Po Tofu recipe - a tasty recipe for you to add to your collection!
Those who forget the pasta are condemned to reheat it.
Author Unknown

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Eat drink and be merry, for tomorrow they may make it illegal.
Anonymous

Vegetarian Ma Po Tofu

This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
Gracie Allen

Vegetarian Ma Po Tofu Directions

Cover mushrooms with hot water and let stand 1 hour. Drain; cut off
stems. Rinse caps well; squeeze dry. Cut into 1/8-inch dice. Set
aside.

Place tofu in large sieve. Bring 8 cups water to boil. Pour into
metal bowl just larger than sieve. Place sieve gently in water. Let
tofu soak 30 minutes.

Drain tofu. Mix mushrooms and preserved vegetable in medium bowl.
Mix 5 tablespoons water and next 8 ingredients in small bowl.

Heat vegetable oil in wok or heavy large skillet over high heat 1
minute. Add green onions, garlic and ginger and stir-fry 1 minute.
Add mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add
to wok with peas and stir-fry until sauce boils, about 1 minute. Add
tofu and toss gently to coat with sauce. Cook 2 1/2 minutes, tossing
gently. Divide between plates. Sprinkle Szechwan powder over (recipe
follows).

SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy
frying pan or wok over medium-low heat 1 minute. Add 1 tablespoon
whole Szechwan peppercorns and stir until aromatic, about 4 minutes.
Transfer to blender. Cool 10 minutes. Blend to a fine powder. Store
at room temperature.

Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias

Serves: 2

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Vegetarian Ma Po Tofu Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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