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
Ingredients
- 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
Instructions
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In mixing bowl, combine shiitake mushrooms and 1 cup warm water.
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Soak for 15-20 minutes, then lift out mushrooms and transfer to cutting board, squeezing as much moisture out as you can.
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Reserve the soaking water, straining it, and discard stems, then finely chop shiitake mushroom caps.
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Add miso, sriracha, wine, soy sauce, sesame oil, and sugar to bowl of reserved soaking water, stirring to incorporate.
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Heat wok or large skillet over medium-high heat, then add peanut or vegetable oil and swirl to coat.
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Add minced mushrooms and stir fry until mushrooms are crispy (about 2 minutes),
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Reduce heat to medium and add hoisin sauce, white parts of scallions, garlic, and ginger, then stir fry until fragrant (about 1 minute).
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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.
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Gently add tofu cubes and peas, careful to not move around too much so they don't break up.
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Cook until tofu absorbs sauce (about 2-3 minutes), spooning some sauce over tofu cubes to help coat.
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Carefully push tofu to sides of pan to create small well at center, then stir in cornstarch mixture.
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Cook until sauce has thickened enough to coat back of spoon (about 1 minute).
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Serve over steamed rice and garnish with scallion greens.