Mapo Tofu - Chay (Vegetarian)

Ingredient:             

• 8 ounces shiitake mushrooms --> you can substitute ground pork/chicken/beef meat.            
• 2 cups water
• 15 ounce block of soft tofu (do not use silken)
• Salt, pepper           
• 3 tablespoons vegetable oil
• 3 small dried hot red peppers
• 1 tablespoon fermented black beans, rinsed  if you like black been           
• 1 tablespoon fermented spicy broad bean paste
• 2 teaspoons minced leak (you can use garlic)
• 1 tablespoon grated ginger
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil                        
• 1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
• ½ cup slivered scallions, both white and green parts
• Cilantro sprigs, for garnish

Preparation

1. Remove stems from mushrooms.. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
2. Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
3. Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
4. Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

         

enjoy!!