Recipes From Boba House

Ma Po Tofu
Courtesy of Boba House

1/2 cup dried shitake mushrooms
Hot water sufficient for covering the mushrooms
2 pkgs. tofu, cut into 1/2-inch cubes
8 cups water
5 Tbsp. cold water
2 Tbsp. seasoned vegetable broth
4 tsp. chili oil
1 Tbsp. brown bean sauce
1 1/2 tsp. cornstarch
1 tsp. soy sauce
1/2 tsp. oriental sesame oil
1/2 tsp. sugar
1/2 tsp. ground white pepper
2 Tbsp. vegetable oil
1/4 cup finely chopped onions
1 1/2 Tbsp. minced garlic
2 tsp. finely chopped fresh ginger
1/2 cup vegan beef, diced
3/4 cup fresh or frozen peas and carrots
1 Tbsp. chopped cilantro, for garnish
1/4 tsp. pepper

• Cover the mushrooms with the hot water and let stand 1 hour. Drain and cut into 1/8-inch pieces. Set aside.
• Place the tofu in a large sieve. Bring the 8 cups of water to a boil. Pour into a metal bowl just larger than the sieve and place the sieve inside. Let soak for 30 minutes. Drain and set aside.
• Mix the 5 Tbsp. of cold water with the broth, chili oil, bean sauce, cornstarch, soy sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
• Heat the vegetable oil in a wok or heavy, large skillet over high heat for 1 minute. Add the onions, garlic, and ginger and stir-fry for 1 minute. Add the mushroom pieces and “beef” and stir-fry for 1 minute. Stir the broth mixture and add to the wok with the peas and carrots. Stir-fry until reaches a boil, about 1 minute. Add the tofu and toss gently to coat. Cook 2 1/2 minutes, tossing gently.
• Divide between plates. Garnish with the cilantro and sprinkle with the pepper.

Makes 2 servings

Celestial Tofu
Courtesy of Boba House

For the Tofu:
2 10.5-oz. pkgs. firm tofu
1/2 cup flour
Vegetable oil for frying

• Wipe the tofu dry with paper towels. Cut each tofu block in half, then cut each half into 4 equal portions. Sprinkle with the flour.
• Heat the vegetable oil over medium-high heat (350 to 375°F). Add a few pieces of tofu at a time. Fry until golden, then remove to drain on paper towels.

For the Sauce:
1/2 cup water
4 oz. soy sauce
1 Tbsp. brown sugar
2 tsp. fresh gingerroot, finely chopped

• Place the ingredients in a saucepan. Bring to a boil and mix well, making sure that the sugar is dissolved.

To Assemble:
2 tsp. fresh gingerroot, grated
1 tsp. toasted sesame seeds

• Place a small amount of the sauce on 4 warmed plates. Divide the tofu pieces evenly among the plates, placing them on the sauce. Garnish with the grated ginger and the sesame seeds.

Makes 2 servings

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