Ma Po Tofu
Ma Po Tofu
We are all about a quick stir fry for a weeknight dinner in my house. This is my homemade, healthy version of a favorite takeout item, ma po sauce. It goes perfectly with rice and only takes about 30 minutes to make!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Allergens: Soy
- Servings: 4
- 12 shiitake mushrooms (dried)
- 1 cup warm water
- 1 teaspoon miso
- 1 teaspoon sriracha
- 1 tablespoon Chinese cooking wine
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 tablespoons peanut or vegetable oil
- 1 tablespoon hoisin sauce
- 3 scallions (thinly sliced on diagonal, white and green parts separated)
- 2 cloves garlic (minced)
- 1 inch fresh ginger root (peeled, minced)
- 1 block tofu (drained, but into 1-inch cubes)
- 1 cup green peas (defrosted if frozen)
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water)
- Steamed jasmine rice
In mixing bowl, combine shiitake mushrooms and 1 cup warm water.
Soak for 15-20 minutes, then lift out mushrooms and transfer to cutting board, squeezing as much moisture out as you can.
Reserve the soaking water, straining it, and discard stems, then finely chop shiitake mushroom caps.
Add miso, sriracha, wine, soy sauce, sesame oil, and sugar to bowl of reserved soaking water, stirring to incorporate.
Heat wok or large skillet over medium-high heat, then add peanut or vegetable oil and swirl to coat.
Add minced mushrooms and stir fry until mushrooms are crispy (about 2 minutes),
Reduce heat to medium and add hoisin sauce, white parts of scallions, garlic, and ginger, then stir fry until fragrant (about 1 minute).
Pour in mushroom mixture, then once liquid starts to boil reduce to medium-low heat so it gently bubbles. Liquid in pan should now be nice red color.
Gently add tofu cubes and peas, careful to not move around too much so they don't break up.
Cook until tofu absorbs sauce (about 2-3 minutes), spooning some sauce over tofu cubes to help coat.
Carefully push tofu to sides of pan to create small well at center, then stir in cornstarch mixture.
Cook until sauce has thickened enough to coat back of spoon (about 1 minute).
Serve over steamed rice and garnish with scallion greens.