Ma Po Tofu with Faux Sausage

Ma Po Tofu with Faux Sausage

This recipe has been simplified for American cooking. (The original had some pretty obscure ingredients.) I've also made it (semi) vegetarian (oyster sauce has oyster extract). It's really hearty and has great flavor. It's spicy!


Ingredients

* 1 (1 lb) package reduced-fat firm tofu, cut into 6 slices for draining
* 1-2 tablespoon vegetable oil
* 3/4 cup vegetable broth
* 1 tablespoon cornstarch
* 2-3 tablespoons low sodium soy sauce
* 1 1/2 tablespoon oyster sauce
* 1-2 teaspoon chili-garlic sauce (I use 1 1/2 since I add red pepper)
* 1 package/tube of Gimme Lean or other vegetarian bulk "sausage"
* 1/2 teaspoon powdered ginger or 1 tablespoon diced fresh ginger
* 3 garlic cloves, minced
* 2 cups cooked brown rice, while it's still hot
* 3-4 dashes of cayenne pepper, to taste (optional)
* 1/3 cup green onion, chopped

Directions

1. Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.
2. Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.
3. Heat a large nonstick skillet over medium-high heat. Add oil. Add faux sausage; cook 3-4 minutes or until done, stirring to crumble. Add red pepper to spice up sausage if vegetarian brand isn't spicy enough. Add tofu; cook 4 minutes or until golden, stirring frequently. Add ginger and garlic; cook 1 minute, stirring constantly. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
4. Add cooked rice to pan and stir to coat. Sprinkle with onions and serve with chopsticks.

Tip: To make for meat eaters you can replace veggie sausage with extra spicy pork sausage. You may want to reduce the cayenne pepper.

Shopping tip: Oyster sauce and the chili-garlic sauce can be found in the Asian food aisle. The chili-garlic sauce is in a plastic jar with a green lid. It has a serious kick. It also goes great on fried rice and eggs.The vegetarian sausage is usually near the meat substitutes and tofu.

Very important: Drain your tofu and chop it up before you start cooking. This cooks very quickly and you'll burn the faux sausage if you chop as you cook.