Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Vegetarian Mapo Doufu

Vegetables and Vegetarian Dishes

Vegetarian Mapo Doufu
Ingredients:
1 pound soft or firm tofu (doufu), cut in one-inch cubes, boiled for two minutes, then drained
2 Tablespoons vegetable oil
1 Tablespoon chili paste with garlic
2 Tablespoons soaked and drained black beans, mashed or lightly chopped
6 Chinese black mushrooms, soaked, stems discarded, and minced
2 cloves fresh garlic, peeled and minced
1 Tablespoon fresh minced ginger
1 Tablespoon thin soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ground Sichuan pepper
2 Tablespoons cornstarch mixed with the same amount of cool water
2 scallions, chopped
3 Tablespoons goji berries soaked in boiling water for two minutes, then drained
2 sprigs cilantro
Preparation:
1. Heat wok or fry pan, add vgetable oil and the tofu, and stir-fry for two minutes, then remove and drain in a strainer basket.
2. Add chili paste, black beans, and Chinese black mushroom pieces, and stir-fry for one minute before adding soy sauce, sesame oil, Sichuan pepper, and cornstarch mixture and bring it to the boil and stir until thickened.
3. Now add goji berries and mix well; and put in a pre-heated bowl and stir in scallion pieces. Garnish with cilantro, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720