My version of vegetarian Mapo tofu using braised gluten in place of meat.
10 oz can of Mun Cha'i Ya (braised gluten)
2 tbsps of soya sauce
2 tbsps of cornstarch
1 cup of vegetarian stock
14 oz tofu (soft or firm depending on one's preference)
2 tbsps chopped chives or green garlic or scallions
4 tsps of chili bean paste
1 tsp vegetarian mushroom oyster sauce
4 tbsps of canola oil
ground szechuan pepper as per taste
salt as per taste
Couple of tbsps water
Open the can of Mun cha'i ya and rinse well in a colander under running water.
Chop it fine in a chopper till it resembles ground meat.
Add 1 tbsp of corn starch and 1 tbsp soy sauce and mix
well and marinate for about 20/25 minutes.
In the meanwhile ,cube the tofu and spray with oil.
Bake for about 20 minutes at 350. This step ensures that the tofu does not crumble.
Now heat the oil in a wok and fry the ground mix on a medium flame
for a few minutes till the color changes to a dark brown. Add the greens,
the chili bean paste and the oyster sauce at this time and mix well.
Now add the tofu and the stock and cook for a couple of minutes.
Mix together the 1 tbsp corn starch,1 tsp soy sauce and a couple of tbsps of water.
Gradually add this slurry to the pan and mix gently on a slow flame.
Once well mixed,check the seasonings and add salt accordingly.
Add the szechuan pepper as per taste.
Serve hot with Jasmine rice or Coconut rice.