• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Vegetarian Ma Po Tofu

  • Recipe Submitted by on

Category: Chinese, Vegetarian

 Ingredients List

  • 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 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


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

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.

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