Vermont Soy Mapo Tofu
a recipe for you
By Chef Steve Bogart
2 14oz. Packages Vermont Soy Artisan Firm-Style Tofu
1/2 pound ground pork or seitan
2 chopped scallions
1 T. minced garlic
3/4 cup shredded wood ear mushrooms
2 T. vegetable oil
2 t. Sichuan peppercorn, finely ground*
Chicken or vegetable stock as needed
In a bowl mix:
1/4 cup soy sauce
1 T. sugar
1 heaping T. Companion brand hot bean sauce*
2 t. (or to taste) chile paste*
*Available at Asian markets or online
Heat frying pan or wok, add oil, then add the pork or seitan.
When half cooked, add minced garlic and cook until fragrant.
Add tofu and tree ear mushrooms, stir gently.
Add sauce and 1/4 cup of stock. Turn down heat and slow
braise for 5 minutes. Add more stock if needed.
Raise heat to boil and add scallions and Sichuan peppercorn.
Thicken with cornstarch slurry (1 T. cornstarch, 1 T. water),