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Mapo Tofu Recipe

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This recipe for Mapo Tofu is from The Hoppe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
**SAUCE**
1/2 c. Tamari (or 1/4 c soy sauce)
1/4 c. Dry Sherry
2 T. Cider Vinegar (you can sub. White Vinegar)
1-1/2 T. fresh ginger, grated
3 T. Tomato Paste
1 T. Dark Sesame Oil
1 c. Water
3 Cloves Garlic, pressed or chopped
1/4 tsp. Cayenne Pepper (or to taste, I like more)

**Stir Fry**
either Veg., Peanut, or Canola Oil
2c. Onion thinly sliced
1 large bunch Broccoli, cut into florets
4c. (1 lb) sliced Mushrooms
2T. Cornstarch dissolve in 2T cold water
1 block firm tofu, pressed for approx. 15 min.

I've also added water chestnuts and chopped kale too.
Directions:
Directions:
-Cube pressed tofu and saute in approx. 2T oil over Med High until golden and crispy. Place on plate lined with paper towels to drain while you prepare the rest of the dish

-Whisk together all sauce ingredients

-Heat 4 T. oil in large wok or pan over med. high (or add some fresh oil to the tofu oil if it is still usable.)
- Saute Onion until translucent, add Broccoli, saute approx. 4 min. Add Mushrooms, saute approx 3 min.
-Pour in sauce, add tofu, and bring to a simmer
-Add cornstarch slurry and stir until sauce begins to thicken.
-Serve over rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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