Ma Po tofu. Â I should probably put that in quotation marks ‘Ma Po’ tofu as it has been properly butchered since I first started making it (thank you Ai-Leng), to make it more Ayurvedic. Â It realistically no longer resembles Ma Po tofu at all but it remains utterly delicious and, as usual with my recipes, very simple to make. Â If you have high pitta (or heat), opt for the leek rather than garlic.

Ma Po Tofu
Ingredients
Method
- Fry the chopped garlic or leek (until soft).
- Add shitake mushrooms, either whole or chopped. Save the water you soaked the mushrooms in.
- Add 1 pack of chopped up tofu and the shiitake soaking water.
- Season to taste with tamari and pepper.
- Let it all simmer for about 5-10 mins.
- Remove from the heat and add some sesame oil.
- Serve with wholegrain rice (quick cook brown rice is good) and steamed vegetables.
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