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Ma Po Tofu

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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!
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

  • 12 shiitake mushrooms, (dried)
  • 1 cup warm water
  • 1 teaspoon miso
  • 1 teaspoon sriracha
  • 1 tablespoon Chinese cooking wine
  • 2 teaspoons soy sauce or gluten-free soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar
  • 2 tablespoons oil of choice
  • 1 tablespoon hoisin sauce
  • 3 scallions, (thinly sliced on a 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

  • In a mixing bowl, combine shiitake mushrooms and 1 cup warm water.
  • Soak for 15-20 minutes, then lift out mushrooms and transfer to a cutting board, squeezing as much moisture out as you can.
  • Reserve the soaking water, strain it, and discard stems, then finely chop shiitake mushroom caps.
  • Add miso, sriracha, wine, soy sauce, sesame oil, and sugar to a bowl of reserved soaking water, stirring to incorporate.
  • Heat a wok or large skillet over medium-high heat, then add oil of choice 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. The liquid in the pan should now be a nice red color.
  • Gently add tofu cubes and peas, careful not to 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 the sides of the pan to create a small well at the center, then stir in the cornstarch mixture.
  • Cook until the sauce has thickened enough to coat the back of a spoon (about 1 minute).
  • Serve over steamed rice and garnish with scallion greens.

BON APPÉTIT!