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Vegetarian Ma Po Tofu

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Recipe

 

Yield

2 servings

Prep

45 min

Cook

30 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 each mushrooms, black trumpet
chinese, dried
*
2 pieces tofu
cut into 1/2inch cubes
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8 cups water
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1 tablespoon sichuan preserved vegetables
rinsed
*
5 tablespoons water
cold
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2 tablespoons vegetable stock
seasoned
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4 teaspoons hot chili pepper oil
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1 tablespoon brown bean sauce
*
1 ½ teaspoons cornstarch
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1 teaspoon soy sauce, tamari
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½ teaspoon sesame oil
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½ teaspoon sugar
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½ teaspoon white pepper
ground
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2 tablespoons vegetable oil
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¼ cup scallions, spring or green onions
finely chopped
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1 ½ tablespoons garlic
minced
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2 teaspoons ginger
fresh, finely minced
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¾ cup green peas
fresh or frozen, thawed
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¼ teaspoon peppercorns
powdered, szechuan
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Ingredients

Amount Measure Ingredient Features
6 each mushrooms, black trumpet
chinese, dried
*
2 pieces tofu
cut into 1/2inch cubes
* Camera
1.9 l water
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15 ml sichuan preserved vegetables
rinsed
*
75 ml water
cold
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3E+1 ml vegetable stock
seasoned
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2E+1 ml hot chili pepper oil
* Camera
15 ml brown bean sauce
*
7.5 ml cornstarch
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5 ml soy sauce, tamari
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2.5 ml sesame oil
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2.5 ml sugar
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2.5 ml white pepper
ground
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3E+1 ml vegetable oil
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59 ml scallions, spring or green onions
finely chopped
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23 ml garlic
minced
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1E+1 ml ginger
fresh, finely minced
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177 ml green peas
fresh or frozen, thawed
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1.3 ml peppercorns
powdered, szechuan
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Directions

Cover mushrooms with hot water and let stand 1 hour. Drain; cut off stems. Rinse caps well; squeeze dry. Cut into ⅛ 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 minutes. 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 2½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1067g (37.6 oz)
Amount per Serving
Calories 17474% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 290mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 15% Vitamin C 13%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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