Ma Po Tofu

Ma Po tofu.  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.  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.   If you have high pitta (or heat), opt for the leek rather than garlic.

Ma Po Tofu

Kate

Ma Po tofu. 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. 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. If you have high pitta (or heat), opt for the leek rather than garlic.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main

Cuisine Chinese

Servings 4 servings

Ingredients

  

• 1 tsp ghee or coconut oil
• 1 clove of garlic or 7cm leek or more to taste, chopped
• 20 g dried shitake mushrooms soaked for 20minutes in boiled water. SAVE THE WATER.
• 1 pack soft tofu good quality, chopped to 1cm cubes (ish)
• Tamari
• Sesame oil
• Pepper

Instructions

 

• 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.