|Chinese Sauce Bases - Pantry must!|
Start Rice now.
Vegetarian Ma Po Tofu
1 brick Tofu 300-400 g (1lb), Medium to Soft, cubed
2 Scallions, chopped
1/3 c Onion, chopped
1 clove Garlic, chopped
1/2 inch Fresh Ginger
1/2 Red Bell Pepper, diced
1/2 c Green Peas
6 Button Mushrooms, diced
1 1/2 c Vegetable Broth
1 1/2 t Corn Starch
2 T Water
1/2 t Chili Flakes, or Asian Chili Powder
1 T Chili Bean Paste
1 T Oyster Sauce
1/2 T Black Bean Sauce
1 t Chili and Garlic paste
1/4 t Sechuan Pepper Corns
1 pinch (1/8 t) Chinese Five Spice powder
1 t Low Sodium Soy
1-2 T Cilantro, chopped (garnish, optional)
2 T Cashews, chopped (garnish, optional)
Whisk the Water and Cornstarch together and set aside. You'll want to re-whisk before adding.
This will stew a bit longer than a 'stir fry' so timing is not as critical, but still have all your ingredients ready to hand before turning the stove on. Whisk the 'Sauce' ingredients together in a prep bowl and set aside.
Heat some Peanut Oil in a wok. Add the vegetables in 1-2 minute intervals in this order. Onions, Red Pepper, Mushrooms, Peas, Ginger, Tofu and Garlic. You don't need to be delicate with the Tofu in this dish. You want it break up.
Add the sauce and stir to spread throughout. Add the Broth and stir. Add the Corn Starch slurry (stir). Bring to a boil. The slurry will thicken the sauce only after it reaches a boil. Let simmer for a few minutes and serve over warm rice.