Vegetarian/Mapo Tofu

A: 8oz mushrooms, shiitake
B: 1 1/2C water
C: 15oz tofu, soft
D: 3T oil
3 hot peppers
2T black bean paste
E: 3c garlic, minced
1T ginger, minced
F: 2t soy sauce
1t sesame oil
1t cayenne pepper
G: 1T corn starch
3T water
H: 1/2C scallions, slivered
3 sprigs cilantro
 
1. Trim stems from (A), add to (B), and make broth by simmering 15min. Discard stems. Dice (A) and set aside.
2. Cut (C) into 1cm cubes, cover with boiling salted water and soak 15min.
3. Place (D) in wok, stir-fry until bubbly. Add (E), stir-fry for 30sec.
4. Add (F), diced mushrooms, and broth. Cook over medium low heat for 2 minutes.
5. Add tofu, drizzle in (G), simmer while stirring until sauce thickens. Serve over steamed rice with (H).

Servings: 6

$Id: mapo_tofu,v 1.1 2018/06/29 02:25:19 deaven Exp $

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