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Ma Po Tofu

Modification combining several recipes and to make veggie rather than meaty... delicious!

Mapo Tofu (Modified from The Washington Post and the Gourmet cookbook)
4 to 6 servings

Ingredients:

2 tablespoons vegetable oil
4 chopped scallions (white and light-green parts only)
1 Tbsp minced ginger root
2 cloves of garlic, minced
1/4 cup broadbean paste (I use Lee Kum Kee Chili Bean Sauce)
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing rice wine
1/2 teaspoon sugar
1/2 cup water
12 to 15 ounces (1 package) soft tofu, cut into 1/4-inch cubes
cornstarch for thickening, if needed.
1/2 teaspoon crushed Sichuan peppercorns

Bring a small pot of water to a simmer, add cubed tofu and simmer for 10 minutes, to firm it up.

In a large frying pan over medium-high heat, cook scallions, garlic and ginger 2 minutes. Add broadbean paste and cook 1 minute. Add soy sauce, rice wine and sugar, and stir until dissolved. Add water and simmer until slightly reduced, adding a bit of corn starch for thickening if desired.

Drain simmered tofu and add to sauce, stirring to mix. Allow to meld for about 10 minutes over low heat, adding Sichuan peppercorns near the end.

Serve over rice and stir-fried veggies. Yum!

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