Vegetarian Ma Po Tofu
| Yield: | 2 Servings |
| Categories: | Chinese, Vegetarian |
| 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 |
| DIVIDER | --(Szechwan, minced) | |
| DIVIDER | -- 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 | ts | 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 |
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