vegan ma po tofu
2 large cakes medium-firm tofu
1 pkg veggie ground round
1 red pepper
1 box oyster mushrooms (or a handful of reconstitued shitaakes, if you aren't allergic)
1 pkg LKK ma po to fu sauce (oops, oyster extractives-- use hot bean paste if you're a purist)
1 onion
2 cloves garlic
soy sauce
hot sauce
cilantro
Chop up onions and garlic. Dice pepper, wash and slice the mushrooms. Cut the tofu into largish cubes. Brown the onions and garlic in a little oil, add pepper towards the end. Add tofu, ground round, mushrooms and sauce. Simmer until the mushrooms are just done and the tofu is cooked through. Add soy sauce and hot sauce to taste. Serve over brown rice with chopped cilantro on top. Easy, healthy and delicious.
1 pkg veggie ground round
1 red pepper
1 box oyster mushrooms (or a handful of reconstitued shitaakes, if you aren't allergic)
1 pkg LKK ma po to fu sauce (oops, oyster extractives-- use hot bean paste if you're a purist)
1 onion
2 cloves garlic
soy sauce
hot sauce
cilantro
Chop up onions and garlic. Dice pepper, wash and slice the mushrooms. Cut the tofu into largish cubes. Brown the onions and garlic in a little oil, add pepper towards the end. Add tofu, ground round, mushrooms and sauce. Simmer until the mushrooms are just done and the tofu is cooked through. Add soy sauce and hot sauce to taste. Serve over brown rice with chopped cilantro on top. Easy, healthy and delicious.
posted by Larissa Lai at
1:15 PM
1 Comments:
leave them out. add other good things if you want, like shredded bamboo shoots, or tinned corn, or even chopped up carrots, or frozen peas. that's the great thing about this dish. endlessly flexible.
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