Vegetarian ma po tofu

 
                           Vegetarian Ma Po Tofu
 
 Recipe By     :
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
                 Vegan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Dried Chinese blk mushrooms
    2                    3 x 2 x 1-inch pieces tofu
                         - cut into 1/2-inch cubes
    8       C            Water
    1       Tb           Canned preserved vegetable
                         --(Szechwan, minced)
                         -- rinsed
    5       Tb           Cold water
    2       Tb           Seasoned Vegetable Broth
    4       Ts           Chili oil
    1       Tb           Brown bean sauce
    1 1/2   Ts           Cornstarch
    1       T            Soy sauce
      1/2   Ts           Oriental sesame oil
      1/2   Ts           Sugar
      1/2   Ts           Ground white pepper
    2       Tb           Vegetable oil
      1/4   C            Finely chopped green onions
    1 1/2   Tb           Minced garlic
    2       Ts           Finely chopped fresh ginger
      3/4   C            Fresh or frozen peas -- thawed
      1/4   Ts           Szechwan Peppercorn Powder
 
   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
 
 
 
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