erica_the_vegan (erica_the_vegan) wrote in vegancooking,

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Mapo Tofu

I made Mapo Tofu last night! It isn't even close to authentic, but it tasted pretty good, anyway. I think I screwed something up and made too much sauce, or didn't use enough cornstarch or something. It was quite saucy.

From my bppk "Authentic Chinese Cuisine for the Contemporary Kitchen".

This is very easy, family-style, spicy Chinese dish which can be served with rice or noodles and steamed or stir-fried vegetables, or as part of a larger Chinese meal for 8. Instead of the traditional ground pork, or the hamburger often used in North America, I use textured soy protein.

1 c. dried textured soy protein granules soaked 5 minutes with 7/8 c. boiling water
2 tsp. dry sherry
2 tsp. hoisin sauce
1/2 T. oil
4 tsp. minced fresh ginger
2 tsp. minced garlic
1 lb. medium-firm tofu, cut into 1/2" cubes and placed in a colander to drain

Cooking Sauce:
1 and 1/2 c. water
1/4 c. light soy sauce
4 tsp. chili garlic paste or 2 crumbled dried hot red chili peppers

4 green onions, thinly-sliced
4 T. cornstarch mixed with 4 T. cold water

Mix the soaked textured soy protein with the sherry, 2 tsp. soy sauce, and hoisin sauce. Set aside.

Heat a large wok or heavy skillet over high heat. When hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry briefly. Add the textured soy protein mixture and stir-fry for 2 minutes. Add the tofu and Cooking sauce. Simmer 3 minutes.

Add the green onions and the cornstarch mixture and stir over high heat until thick and bubbly. Serve immediately.

Note: I didn't have any textured soy protein around, so I skipped it. I also obviously added vegetables to mine. :)

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