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Authentic Chinese Cuisine Publisher: The Book Publishing Company © 2000 by Bryanna Clark Grogan ISBN: 157067101X

Reprinted with permission from the author, Bryanna Clark Grogan.

Mapo Doufu (p. 161)
yield: 4 to 6 servings

Ingredients

Cooking Sauce:

• 1 1/2 cups water
• 1/4 cup light soy sauce
• 4 teaspoons chili garlic paste, or 2 crumbled dried hot red chili peppers
  
• 1 cup dried textured soy protein granules soaked 5 minutes in 7/8 cup boiling water
• 2 teaspoons dry sherry
• 2 teaspoons soy sauce
• 2 teaspoons hoisin sauce
• 1/2 tablespoon oil
• 2 teaspoons minced garlic
• 4 teaspoons minced fresh ginger
• 1 pound medium-firm tofu, cut into 1/2 inch cubes and placed in 1 colander to drain
  
• 4 green onions, thinly sliced
• 4 tablespoons cornstarch mixed with 4 tablespoons cold water

Directions

Combine the cooking sauce ingredients in a bowl, and set aside.

Mix the soaked textured soy protein with the sherry, 2 teaspoons soy sauce, and hoisin sauce. Set aside.

Heat a large wok or heavy skillet over high heat. When it's hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry briefly. Add the textured soy protein mixture, and stir-fry for 2 minutes. Add the tofu and cooking sauce, and simmer for 3 minutes.

Add the green onions and the cornstarch mixture, and stir over high heat until thick and bubbly. Serve immediately.

Cook's Notes:

This is a very easy, family-style, spicy Chinese dish which can be served with rice or noodles and steamed or stir-fried vegetables, or as part of a larger Chinese meal.

Instead of the traditional ground pork or hamburger often used in North-America, I use textured soy protein.

Nutritional Information

Per serving: Calories: 174, Protein: 16 g, Fat: 6 g, Carbohydrate: 13 g