Friday, January 12, 2007

‘Ma Po’ Tofu

This is the recipe for the vegetarian version of the famous Szechuan dish - “Ma Po” Tofu.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu, cut into cubes
° 2-3 Chinese dried mushrooms, soaked and diced
° ¼ fresh chilli (optional), seeded and chopped
° 1 clove garlic or 1 thin slice ginger, chopped
° 1 tablespoon vegetable oil
° a small handful fresh coriander leaves, for garnish

° ¼ tablespoon soy bean paste with chilli
° ½ tablespoon vegetarian oyster sauce
° ¼ teaspoon sesame oil
° ½ teaspoon corn starch
° ¼ teaspoon sugar, or to taste
° 1 teaspoon Chinese cooking wine (optional)
° 3-4 tablespoons water

1. Combine all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok. Add the garlic or ginger and fry till golden brown. Add the mushrooms and stir-fry briskly.
3. Add the tofu, sauce mixture and stir until the sauce is slightly dry.
4. Transfer to a serving dish and garnish with coriander leaves.

1. Steam the tofu prior to stir-fry for a smoother texture, if desired.

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