I'm a huge fan of this dish. Rich flavors, very satisfying. It's great with bulgur to sop up the juices and add some more complex carbohydrates.
Chinese Braised Mushrooms & Tofu
From EatingWell: March/April 2009
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
13 Reviews for Chinese Braised Mushrooms & Tofu
Love it we have a 6 year old and a 3 year old and they loved it!!!! We are not huge hot fans plus with the kids i left out the chile garlic sauce and replaced it with a garlic sauce and more garlic. I am making it again for the 2nd time in 2 weeks
I used BIG portabells and removed the gills, then chopped them. Added only half the tofu, but next time will use all. Be careful with the hot chile sauce....I started w/half and added until we were happy, lol. You can forget the brown rice; I added a little more broth to make it more like a soup. At end added some egg white to get that "egg drop soup" feeling. Next time will probably add some baby bok choy.
DELICIOUS and versatile.....
Very tasty, Plenty of flavor. I made this in the morning, before work, minus the cornstarch. Then in the evening justed heated and thickened. Gave the flavors lots of time to develop. Took nowhere near 40 min to make, more like 15. I also used sliced "Babybella" mushrooms rather than the portabellas. Will certainly make again.
These are something we eat on a regular bases. And it's cheap, too.