Vegetarian Ma Po Tofu Recipe

Name: Vegetarian Ma Po Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each mushrooms, black trumpet chinese, dried; 2 pieces tofu cut into 1/2inch cubes; 8 cups water; 1 tablespoon sichuan preserved vegetables rinsed; 5 tablespoons water cold; 2 tablespoons vegetable stock seasoned; 4 teaspoons hot chili pepper oil; 1 tablespoon brown bean sauce; 1 1/2 teaspoons cornstarch; 1 teaspoon soy sauce, tamari; 1/2 teaspoon sesame oil; 1/2 teaspoon sugar; 1/2 teaspoon white pepper ground; 2 tablespoons vegetable oil; 1/4 cup scallions, spring or green onions finely chopped; 1 1/2 tablespoons garlic minced; 2 teaspoons ginger fresh, finely minced; 3/4 cup green peas fresh or frozen, thawed; 1/4 teaspoon peppercorns powdered, szechuan

Servings: persons

6 each mushrooms, black trumpet chinese, dried
2 pieces tofu cut into 1/2inch cubes
8 cups water
1 tablespoon sichuan preserved vegetables rinsed
5 tablespoons water cold
2 tablespoons vegetable stock seasoned
4 teaspoons hot chili pepper oil
1 tablespoon brown bean sauce
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce, tamari
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon white pepper ground
2 tablespoons vegetable oil
1/4 cup scallions, spring or green onions finely chopped
1 1/2 tablespoons garlic minced
2 teaspoons ginger fresh, finely minced
3/4 cup green peas fresh or frozen, thawed
1/4 teaspoon peppercorns powdered, szechuan

1
Cover mushrooms with hot water and let stand 1 hour.
2
Drain; cut off stems.
3
Rinse caps well; squeeze dry.
4
Cut into 18 inch dice.
5
Set aside.
6
Place tofu in large sieve.
7
Bring 8 cups water to boil.
8
Pour into metal bowl just larger than sieve.
9
Place sieve gently in water.
10
Let tofu soak 30 minutes.
11
Drain tofu.
12
Mix mushrooms and preserved vegetable in medium bowl.
13
Mix 5 tablespoons water and next 8 ingredients in small bowl.
14
Heat vegetable oil in wok or heavy large skillet over high heat 1 minute.
15
Add green onions, garlic and ginger and stir-fry 1 minute.
16
Add mushroom mixture and stir-fry 1 minute.
17
Stir broth mixture.
18
Add to wok with peas and stir-fry until sauce boils, about 1 minute.
19
Add tofu and toss gently to coat with sauce.
20
Cook 2 1/2 minutes, tossing gently.
21
Divide between plates.
22
Sprinkle Szechwan powder over (recipe follows).
23
SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy frying pan or wok over medium-low heat 1 minute.
24
Add 1 tablespoon whole Szechwan peppercorns and stir until aromatic, about 4 minutes.
25
Transfer to blender.
26
Cool 10 minutes.
27
Blend to a fine powder.
28
Store at room temperature.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 each mushrooms, black trumpet chinese, dried, 2 pieces tofu cut into 1/2inch cubes, 8 cups water, 1 tablespoon sichuan preserved vegetables rinsed, and more.

Yes, Vegetarian Ma Po Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Ma Po Tofu

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