Vegetarian Ma Po Tofu

Ingredients

6 chinese blk mushrooms
1 tofu
1,900 ml water
9 gr preserved vegetable
75 ml water
30 ml seasoned vegetable broth
20 ml chili oil
16 ml brown bean sauce
4 gr cornstarch
5 ml soy sauce
2 ml oriental sesame oil
2 gr sugar
1 gr pepper
30 ml vegetable oil
30 gr green onions
14 gr garlic
10 gr ginger
1 gr szechwan peppercorn powder
1/8 dice
1,900 ml water to

Instructions

Drain tofu. Mix mushrooms and preserved vegetable in medium bowl. Mix 5 tablespoons water and next 8 ingredients in small bowl. Heat vegetable oil in wok or heavy large skillet over high heat 1 minute. Add green onions, garlic and ginger and stir-fry 1 minute. Add mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add to wok with peas and stir-fry until sauce boils, about 1 minute. Add tofu and toss gently to coat with sauce. Cook 2.5 minutes, tossing gently. Divide between plates. Sprinkle Szechwan powder over (recipe follows). SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy frying pan or wok over medium-low heat 1 minute. Add 1 tablespoon whole Szechwan peppercorns and stir until aromatic, about 4 minutes. Transfer to blender. Cool 10 minutes. Blend to a fine powder. Store at room temperature.