MaPo tofu – Vegetarian version | Western Pennsylvania Mushroom Club

Ingredients

• 14 oz Firm tofu
• 8 oz Fresh Shiitake mushrooms
• 3 tbsp Cooking oil
• 2 tsp minced garlic
• 3 tbsp Sichuan chili bean paste
• 2 tsp chili powder
• 1 tbsp Fermented black beans, chopped
• 1 cup Vegetable stock (Vegetarian No Chicken Base - Better Than Bouillon)
• 1 tsp Sugar
• 2 tsp Soy sauce
• 3 Scallions or 2 baby leeks
• 4 tbsp cornstarch mixed with 6 tbsp of cold water
• ½ tsp Sichuan peppercorns