Vegan Ma Po Tofu

Ingredients

• 1/2 cup dried shiitake mushroom

• 1/2 (16 ounce) package tofu, cut into 1/2-inch cubes
• 2 tablespoons seasoned vegetable broth
• 4 teaspoons chili oil (for a less spicy dish, sub. a neutral oil)
• 1 tablespoon brown bean sauce
• 1 1/2 teaspoons cornstarch
• 1 teaspoon soy sauce
• 1/2 teaspoon oriental sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil
• 1/4 cup finely chopped onion
• 1 1/2 tablespoons minced garlic
• 2 teaspoons finely chopped fresh ginger
• 1/2 cup vegetarian ground beef or vegetarian beef strips, diced
• 3/4 cup fresh peas and carrots or frozen peas and carrot
• 1 tablespoon chopped cilantro, for garnish
• 1/4 teaspoon pepper

Directions

1. 1

   Cover the mushrooms with hot water and let stand 1 hour. Drain and cut into 1/8-inch pieces. Set aside.

2. 2

   Place the tofu in a large sieve. Bring 8 cups (2 L) of water to a boil. Pour into a metal bowl just larger than the sieve and place the sieve inside. Let soak for 30 minutes. Drain and set aside.

3. 3

   Mix 5 tablespoons. of cold water with the broth, chili oil, bean sauce, cornstarch, soy sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.

4. 4

   Heat the vegetable oil in a wok or heavy, large skillet over high heat for 1 minute. Add the onions, garlic, and ginger and stir-fry for 1 minute. Add the mushroom pieces and “beef” and stir-fry for 1 minute. Stir the broth mixture and add to the wok with the peas and carrots. Stir-fry until reaches a boil, about 1 minute. Add the tofu and toss gently to coat. Cook 2 1/2 minutes, tossing gently.

5. 5

   Divide between plates. Garnish with the cilantro and sprinkle with the pepper.