Tuesday, July 27, 2010

Ma-Po Tofu (Tofu in Black Bean and Chilli Sauce)



From Celia Brooks Brown's cookbook, World Vegetarian Classics:

Ma-Po Tofu
(Tofu in Black Bean and Chili Sauce)
Serves approximately 4

1 small handful sliced shiitake mushrooms
1 cup boiling water
1 pound firm tofu, drained and cut into cubes
3 tablespoons sunflower oil
1 large green bell pepper, chopped into bite-size chunks
1 large fresh red chili, deseeded and sliced (adjust amount according to heat preference)
2 large garlic cloves, minced or sliced
1 tablespoon cornstarch

For the sauce:

2 teaspoons black bean sauce

3 tablespoons light soy sauce
1 tablespoon hoisin sauce
1 tablespoon sweet chilli sauce
1 tablespoon tomato paste
1 tablespoon Chinese rice wine or dry sherry1 teaspoon sugar

Place the shiitake mushrooms in a small bowl. Pour the cup of boiling water over the mushrooms and let stand for about 5 minutes. Drain the mushrooms, reserving the water, and set them aside.
Stir the cornflour into the reserved water and set that aside.

Place all of the sauce ingredients in a small bowl and stir to combine.

Heat the oil over medium heat in a large skillet. Add the mushroom, green pepper, chilli, and garlic to the skillet and cook until the garlic becomes soft, about 3 minutes. Stir in the sauce mixture.

Next, stir in the reserved water (with cornstarch). Continue cooking until the sauce thickens and becomes bubbly. Add the tofu cubes and stir until they are warmed through.
Serve with rice.

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