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Vegetarian Ma Po Tofu

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      Title: VEGETARIAN MA PO TOFU
 Categories: Vegetarian, Chinese
      Yield: 2 Servings
 
      6    Dried Chinese blk mushrooms
      2    3 x 2 x 1-inch pieces tofu
           - cut into 1/2-inch cubes
      8 c  Water
      1 tb Canned preserved vegetable
           --(Szechwan, minced)
           -- rinsed
      5 tb Cold water
      2 tb Seasoned Vegetable Broth
      4 ts Chili oil
      1 tb Brown bean sauce
  1 1/2 ts Cornstarch
      1 ts Soy sauce
    1/2 ts Oriental sesame oil
    1/2 ts Sugar
    1/2 ts Ground white pepper
      2 tb Vegetable oil
    1/4 c  Finely chopped green onions
  1 1/2 tb Minced garlic
      2 ts Finely chopped fresh ginger
    3/4 c  Fresh or frozen peas; thawed
    1/4 ts Szechwan Peppercorn Powder
 
  Cover mushrooms with hot water and let stand 1 hour. Drain; cut off
  stems. Rinse caps well; squeeze dry. Cut into 1/8-inch dice. Set
  aside.
  
  Place tofu in large sieve.  Bring 8 cups water to boil. Pour into
  metal bowl just larger than sieve. Place sieve gently in water. Let
  tofu soak 30 minutes.
  
  Drain tofu.  Mix mushrooms and preserved vegetable in medium bowl.
  Mix 5 tablespoons water and next 8 ingredients in small bowl.
  
  Heat vegetable oil in wok or heavy large skillet over high heat 1
  minute. Add green onions, garlic and ginger and stir-fry 1 minute.
  Add mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add
  to wok with peas and stir-fry until sauce boils, about 1 minute. Add
  tofu and toss gently to coat with sauce. Cook 2 1/2 minutes, tossing
  gently. Divide between plates. Sprinkle Szechwan powder over (recipe
  follows).
  
  SZECHWAN PEPPERCORN POWDER:  (Makes about 4 teaspoons) Heat heavy
  frying pan or wok over medium-low heat 1 minute. Add 1 tablespoon
  whole Szechwan peppercorns and stir until aromatic, about 4 minutes.
  Transfer to blender. Cool 10 minutes.  Blend to a fine powder. Store
  at room temperature.
  
  Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias
 
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