Chinese Vegetarian Ma Po Tofu
Hello, dear reader! Today, I invite you to join me on a culinary adventure as we explore the wonders of a dish that has captured my heart and taste buds - the delightful Vegetarian Ma Po Tofu.
Equipment
- 1 deep pan
Ingredients
- 1 tablespoon canola oil
- 4 garlic cloves finely chopped
- 2 teaspoons ginger finely chopped
- 4 Portobello mushroom caps gills removed, sliced
- 1 tablespoon chili garlic sauce
- 11/4 cups vegetable broth
- 2 tablespoons dry sherry
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 14- ounce package firm tofu cut into small cubes
- 1 8- ounce can water chestnuts rinsed and roughly chopped
- 11/2 teaspoons cornstarch dissolved in 1 tablespoon water
- Salt and pepper
Instructions
- In a deep pan, heat oil over medium heat. Stir in garlic and ginger. Cook for about 30 seconds or until aromatic. Toss in mushrooms and chili garlic sauce. Stirring often, cook for about 5 minutes or until liquid from mushrooms has greatly reduced. Then, pour in broth, sherry, soy sauce, brown sugar, tofu, and water chestnuts. Cook until simmering. Maintain simmer, stirring often and adjusting heat if necessary, for about 10 minutes to bring out the flavors. Add cornstarch dissolved in water and stir. Simmer for about 2 minutes or until sauce thickens.
- Season with salt and pepper to taste. Serve.
Notes
The heart of Vegetarian Ma Po Tofu lies in its signature sauce. Create a flavorful blend by combining fermented bean paste, soy sauce, garlic, ginger, and Sichuan peppercorns. Adjust the spiciness to your liking by adding chili oil or chili flakes. The sauce brings a harmonious balance of heat, umami, and richness, infusing the tofu and vegetables with a tantalizing flavor profile.