Hi folks – our friend Meira has come up with yet another awesome recipe for us. Thanks and “TOFU” to you Meira 
;)!!!!!………………………………..
Ma-Po tofu (or Mapo tofu) is a combination of silken tofu and stir-fried vegetables in a chilli-garlic and black bean-flavoured/soy sauce. The sauce is a thick, (non-runny) spicy brown broth. It’s a very popular vegetarian dish on the menu of many Chinese restaurants. Now you can make your own without stepping out of the house. You can make it non-veggie by adding thin slices of beef quickly sautéed in garlic and scallions. DISCLAIMER: I normally do not measure the ingredients that I use. Everything is eyeballed and guesstimated but I will try my best to provide you with some type of measurements! You can always reduce the ingredients, especially the salt and chilli and add more if you need, as per taste. Ingredients Yields: 6 servings 1 (12-ounce) packet silken tofu (please note: don’t use firm tofu, it needs to be silken tofu). 3 tablespoons corn starch 4 tablespoons soy sauce (I didn’t have black-bean sauce) 2 teaspoons vegetable stir fry sauce 2 teaspoons chilli garlic sauce, (add more if you want it a little more spicy) 4-5 low sodium vegetable soup/broth cubes, as needed, dissolved in water 250 ml water 2 green onions, thinly chopped 2 fresh Serrano chillies, sliced (they are the hot red Mexican chillies) 1 teaspoon sea salt, to taste 1 cup shiitake/button mushrooms, chopped fine in a chopper 2 large cup carrots, chopped fine in a chopper ½ red capsicum/bell pepper, chopped fine in a chopper ½ green capsicum/bell pepper, chopped fine in a chopper 4-5 cloves of garlic, finely chopped (this is large cloves, if you have smaller cloves add atleast 8-10) 4 tablespoons cooking oil, as needed 1 teaspoon red dry chilli flakes 1 tablespoon coriander leaves/cilantro, coarsely chopped Directions Drain the liquid from the package of tofu. Slice the tofu in two, horizontally. Silken tofu is very delicate and easily breakable. Gently cut the tofu into 1/2-inch square cubes. Set aside. Mix the corn starch, soy sauce, vegetable stir fry sauce, and chilli garlic sauce. Set aside. Heat about a tablespoon of oil in a wok. When the oil is hot, Place the slices of Serrano chilli. This will help bring a nice fragrance to the dish. Add a teaspoon of garlic.
As the garlic becomes slightly golden, stir-fry the carrots. When the colour becomes almost translucent, season with 1/4 teaspoon of sea salt. This will help keep a nice orange colour. Cook for about another minute. Don’t overcook the vegetables as they will continue cooking in the broth later. Add the bell peppers, and the mushrooms. To this vegetable mixture, add the 250 ml vegetable soup/broth. Bring to a boil. Add the corn starch-chilli sauce-vegetable stir fry sauce mixed liquid to the boiling broth. Continuously stir the broth as it will thicken very quickly. Add the cubed tofu into the wok. Check the texture of the sauce, it should be thick and syrupy. (If you find the sauce to be too thick, add 2 to 4 tablespoon of water. If you find the sauce to be too thin, add 1 tablespoon of corn starch to a bit of water and it to the sauce) Cook for about 2 minutes. Add the sliced green onions. Stir gently as the silken tofu can break. If you like it a bit hot/spicy add the dry chilli flakes. Garnish with coriander/cilantro leaves. Serve immediately with steamed rice. I served mine with Jasmine steamed rice. Enjoy!
