Vegetarian Ma Po Tofu (It's Vegan too!)

One of my favorite things to eat is Ma Po tofu.  Oh so spicy, and oh so delicious!  Unfortunately, the recipe calls for ground pork and broth!  So, my mother and I decided to make a vegetarian version.  After some poking around, modifying and mixing, this is what we came up with.   By replacing the pork with shitake mushrooms, you still get a nice hearty flavor.  

Ingredients:

1.5 cups of sliced shitake mushrooms

2 tsp of vegetable oil

4 cloves of garlic, minced

2 tbsp of peeled ginger, chopped

3 tbsp of hot bean paste

1 tsp of soy sauce

2 containers of firm tofu, 1 in. cubes

1 tbsp of cornstarch mixed with 1 tbsp of water

1.5 tsp of sesame oil

2 scallions, chopped

Directions:

1. Soak the shitake mushrooms in a generous amount of water for about an hour

2. Heat the vegetable oil in a wok until it becomes shimmery.

3. Add the garlic, ginger, and the white parts of the scallion and stir.

4. Once the garlic becomes golden, add the bean paste and soy sauce and stir.

5. Add the tofu and mix with the other components.

6.  Add the shitake mushrooms and the water they were soaking in.  Don't put all of the water in, because sand and dirt settles at the bottom of the water.

7. Add the cornstarch and water to thicken the sauce.

8.  Bring to a boil, then add the sesame oil and the green parts of the scallion.  

Serve with white rice and enjoy.