Vegan Ma Po Tofu

• 1/2 cup dried shiitake mushroom
• 0.5 (16 ounce) package tofu, cut into 1/2-inch cubes
• 2 tablespoons seasoned vegetable broth
• 4 teaspoons chili oil (for a less spicy dish, sub. a neutral oil)
• 1 tablespoon brown bean sauce
• 1 1/2 teaspoons cornstarch
• 1 teaspoon soy sauce
• 1/2 teaspoon oriental sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil
• 1/4 cup finely chopped onion
• 1 1/2 tablespoons minced garlic
• 2 teaspoons finely chopped fresh ginger
• 1/2 cup vegetarian ground beef or 1/2 cup vegetarian beef strips, diced
• 3/4 cup fresh peas and carrots or 3/4 cup frozen peas and carrot
• 1 tablespoon chopped cilantro, for garnish
• 1/4 teaspoon pepper

1. Cover the mushrooms with hot water and let stand 1 hour. Drain and cut into 1/8-inch pieces. Set aside.
2. Place the tofu in a large sieve. Bring 8 cups (2 L) 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.
3. Mix 5 tablespoons. 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.
4. 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.
5. Divide between plates. Garnish with the cilantro and sprinkle with the pepper.

shiitake mushroom, vegetable broth, chili oil, brown bean sauce, cornstarch, soy sauce, oriental sesame oil, sugar, white pepper, vegetable oil, onion, garlic, fresh ginger, vegetarian ground beef, fresh peas, cilantro, pepper

Taken from www.food.com/recipe/vegan-ma-po-tofu-373782 (may not work)