VEGAN MA PO TOFU

Vegan Ma Po Tofu image

Provided by blucoat

Time 30m

Yield 2 serving(s)

Number Of Ingredients 18

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1/2 cup dried shiitake mushroom
0.5 (16 ounce) package tofu, cut into 1/2-inch cubes
2 tablespoons seasoned vegetable broth
4 teaspoons chili oil (for a less spicy dish, sub. a neutral 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 white pepper
2 tablespoons vegetable oil
1/4 cup finely chopped onion
1 1/2 tablespoons minced garlic
2 teaspoons finely chopped fresh ginger
1/2 cup vegetarian ground beef or 1/2 cup vegetarian beef strips, diced
3/4 cup fresh peas and carrots or 3/4 cup frozen peas and carrot
1 tablespoon chopped cilantro, for garnish
1/4 teaspoon pepper

Steps:

Cover the mushrooms with hot water and let stand 1 hour. Drain and cut into 1/8-inch pieces. Set aside.
Place the tofu in a large sieve. Bring 8 cups (2 L) of water to a boil. Pour into a metal bowl just larger than the sieve and place the sieve inside. Let soak for 30 minutes. Drain and set aside.
Mix 5 tablespoons. of cold water with the broth, chili oil, bean sauce, cornstarch, soy sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
Heat the vegetable oil in a wok or heavy, large skillet over high heat for 1 minute. Add the onions, garlic, and ginger and stir-fry for 1 minute. Add the mushroom pieces and "beef" and stir-fry for 1 minute. Stir the broth mixture and add to the wok with the peas and carrots. Stir-fry until reaches a boil, about 1 minute. Add the tofu and toss gently to coat. Cook 2 1/2 minutes, tossing gently.
Divide between plates. Garnish with the cilantro and sprinkle with the pepper.

Nutrition Facts : Calories 388.8, Fat 23.5, SaturatedFat 3.1, Sodium 608.4, Carbohydrate 25.4, Fiber 6, Sugar 3.9, Protein 22.9