A protein packed meal that is as pleasant to the tummy as to the eye.
Serving Size: 4
- 1 block tofu, cut into 1 inch cubes
- 4 ounces t.v.p.
- 3 tablespoons chili bean paste
- 1 teaspoon Szechwan pepper
- dried whole chilies (optional, how much is up to you)
- 1 tablespoon fermented black beans or black bean paste
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 3 slices of ginger, grated
- 4 green onions, sliced in half lengthwise then cut into 3 inch sections separating the white part from the green part (reserve some of the green parts to garnish on top)
- 2 cloves garlic, minced or pressed
- 1/4 teaspoon white pepper
- 1/2 teaspoon brown sugar
- 1/4 cup. vegetable stock
- 1 tablespoon oil
- 1 tablespoon cornstarch mixed with
- 2 tablespoons water
- salt to taste
- Reconstitute the t.v.p. with boiling water, a bit of soy sauce and a pinch of salt.
- Let it soak and absorb the liquid, set aside.
- In a wok or skillet, heat 1 Tbs. of vegetable oil over medium high heat.
- Add the grated ginger, white part of the green onion, and ground Szechwan peppercorns and cook until fragrant about 30 seconds to a minute.
- Add the tofu pieces and gently saute so that they are a light golden color.
- Add the reconstituted t.v.p., the chili bean paste, garlic, fermented black beans (if using), soy sauce, rice wine, white pepper, and sugar, and cook for another minute or two.
- Add the green part of the green onions, vegetable stock and simmer for about 15 minutes, stir occasionally and carefully so you don’t break up the delicate tofu.
- Meanwhile mix the cornstarch with some water in a small bowl and set aside.
- After simmering, add the cornstarch slurry and bring up to a simmer again and cook until thickened.
- Garnish with chopped green onions and serve with white rice.
Be careful not to add too much salt, especially if using the black bean paste, it could become too salty.
adapted from http://nookandpantry.blogspot.com/2008/02/mapo-tofu.html