Vegetarian Ma Po Tofu

Yields:	2 servings
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	Preparation	45 minutes
	Cooking	30 minutes
	Ready In	1 hours

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Ingredients

6	each	mushrooms, black trumpet	chinese, dried
2	pieces	tofu	cut into 1/2inch cubes
8	cups	water
1	tablespoon	sichuan preserved vegetables	rinsed
5	tablespoons	water	cold
2	tablespoons	vegetable stock	seasoned
4	teaspoons	chili oil
1	tablespoon	brown bean sauce
1 1/2	teaspoons	cornstarch
1	teaspoon	soy sauce
1/2	teaspoon	sesame oil
1/2	teaspoon	sugar
1/2	teaspoon	white pepper	ground
2	tablespoons	vegetable oil
1/4	cup	scallions, spring or green onions	finely chopped
1 1/2	tablespoons	garlic	minced
2	teaspoons	ginger	fresh, finely minced
3/4	cup	green peas	fresh or frozen, thawed
1/4	teaspoon	peppercorns	powdered, szechuan

Directions

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.

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Member Review

Black Magic Cake

THIS IS BY FAR THE MOISTEST CAKE I HAVE EVER MADE. MY FRIENDS RAVED ABOUT IT FOR DAYS.