Vegetarian Mapo Tofu

• 5 dried shiitake mushrooms
• 1 tablespoon sesame oil
• 1 teaspoon ginger, minced
• 1 garlic clove, minced
• 1/2 carrot, finely chopped
• 1/4 cup fresh green peas or 1/4 cup frozen green pea
• 14 ounces tofu, diced
• 1 -2 teaspoon chili bean paste or 1 -2 teaspoon other spicy chili paste
• 2 tablespoons tamari
• 1/4 teaspoon salt
• 2 teaspoons potato starch
• 2 green onions, sliced

1. Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms.
2. In a skillet, heat sesame seed oil and saute minced ginger and garlic. Add carrots and saute. Add mushrooms and peas and saute.
3. Add diced tofu and 1 cup water used for soaking mushrooms.
4. Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want). Cook until everything is heated through.
5. In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat.
6. Transfer the dish to plates and sprinkle sliced green onions.

shiitake mushrooms, sesame oil, ginger, garlic, carrot, fresh green peas, chili bean paste, tamari, salt, potato starch, green onions

Taken from www.food.com/recipe/vegetarian-mapo-tofu-495793 (may not work)