Sunday, April 6, 2014

Ma Po Tofu

For Americans, tofu is a meat substitute.  Asians think of tofu as an ingredient.
Because tofu really has no flavor, it's more of a textural thing.
This is a simple "tofu stew" with a fusion of Asian and American ingredients.

1/2 medium onion, diced
4 cloves garlic, minced
1/2" piece of fresh ginger, grated
1 jalapeno, seeded and chopped
2-4 scallions, chopped
1/2 cup ketchup
2 Tbsp. Oyster Sauce
2 Tbsp. Black Bean Sauce
1 tsp. Chili-Garlic Sauce (or to taste)
1 tsp. low-sodium soy sauce
1 tsp. Sesame oil
1-1/2 cups low sodium chicken broth (or vegetable broth for vegetarian)
1 cup frozen peas and carrots
1 Tbsp. canola oil
1 block Firm Tofu, cut into 1" cubes

In a medium skillet, heat 1 Tbsp. canola oil until shimmering.  Add onion, garlic, ginger, jalapeno and scallions and saute until just tender-crisp; about 3 minutes.

In a small bowl combine ketchup, Hoisin sauce, Black Bean sauce, Chili-garlic sauce, soy sauce and sesame oil.  Add to skillet.  Stir in chicken broth and bring to a simmer.  Add peas and carrots and simmer 5 minutes.  Gently stir in tofu.

 Serve with white rice.


  1. Oh this looks yummy! Do you happen to know of a vegan alternative to the oyster sauce? Thanks for sharing!

    1. Vegan Substitute: Another option is to prepare a vegetarian substitute for oyster sauce. This will be more useful for vegans. All you have to do is to dissolve one mushroom broth cube in half a cup of boiling water. Add two tablespoons of brown bean sauce and one tablespoon of unprocessed sugar to the solution. Allow it to boil for sometime and then add cornstarch mixed with water (one teaspoon of cornstarch dissolved in one teaspoon of cold water). Stir the boiling solution, till it thickens. Your oyster sauce substitute is ready.


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