Mapo Tofu

  • 2 cakes extra firm tofu
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 2 Tbs vinegar
  • 1 1/2 Tbs grated fresh ginger
  • 3 Tbs tomato paste
  • 1 cup water
  • 1 Tbs sesame oil
  • 3 cloves garlic pressed
  • cayenne pepper to taste
  • 2 cups thinly sliced onion
  • 1 large bunch broccoli in 3 inch spears (or use purple sprouting Broccoli)
  • 4 cups sliced mushrooms (1 lb.)
  • 2 Tbs cornstarch dissolved in 2 Tbs cold water
  • toasted walnuts
  • 3 scallions sliced diagonally

Cut tofu into 1-inch cubes and set aside.  Whisk together soy, sherry, vinegar, ginger, tomato paste, water sesame oil and garlic and cayenne and set aside.

Heat the oil in a large pan or wok.  Sauté onions for 3-4 minutes, stirring often.  Add broccoli and sauté for 3 minutes then add mushrooms and continue sautéing and stirring for 3 minutes.  Pour in the sauce and add tofu.  Lower heat, cover and simmer until the tofu is heated through.  Add the dissolved cornstarch, bring back to a simmer while stirring until the sauce thickens.  Serve on rice garnished with walnuts and scallions.

Serves 4-6.