Chinese Braised Mushrooms & Tofu

From EatingWell: March/April 2009 — Subscribe Now!

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.

READER'S COMMENT:

"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...

Comments

Comment	Posted
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.	7 weeks 3 days ago
These are something we eat on a regular bases. And it's cheap, too. Jake	7 weeks 4 days ago
Don't know about the cost - but my husband raves about this dish. Very tasty. KFord, Charlotte, NC	8 weeks 3 days ago
I haven't tried this yet, but is it really 2 bucks per serving? That's a lot of ingredients... Tanya, Chicago, IL	8 weeks 3 days ago
This was a little bland so I think I will add more spices next time and maybe sautee the tofu with the garlic & ginger to firm up the texture. Amy, Columbus, OH	8 weeks 3 days ago