Ma Po Tofu (meatless)

This spicy dish originates from Sichuan province in China. In most Chinese American restaurants it is served with pork. My meatless version showcases the Jerusalem artichokes (aka sunchokes) that we harvest in our backyard in the fall. Be sure to prepare the wood ear mushrooms at least 4 hours ahead of cooking time. Enjoy.

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Ingredients (6 - 8 servings)

• ⅓ cup dry wood ear mushrooms (presoaked and cleaned; see instructions below)
• ¼ cup sesame oil
• 2 cloves garlic (minced)
• 2 roasted dried red chili peppers
• 2 tsp ground Szechuan pepper (divided)
• 2 blocks (2 lbs) fresh tofu cut into 1” cubes
• 3 – 4 large Jerusalem artichokes (or 1 can chopped water  chestnuts)
• ¼ cup Chinese cooking wine (Shaoxing)
• 2 cups chicken broth
• 2 T oyster sauce
• 1 T red wine vinegar
• ½ tsp white pepper
• ½ T Worchester sauce
• 1 T soy sauce
• Cleaned, presoaked wood ear mushrooms
• 2T cornstarch mixed in ¼ cup of cornstarch in water 
• Salt to taste
• 2 scallions for garnish (chopped)

Ma Po Tofu with Shrimp Curry

Method

1. Soak dried wood ear mushrooms in 3 cups of cold water in a large bowl for 4 hours until they're fully rehydrated. Wash one-by-one under tap water to remove dirt hidden in the folds. Snip off tough stems, if any. Tear large ones into bite-sized pieces.
2. Heat sesame oil in large pan or wok on medium high heat. Add garlic,  2 roasted dry red chilis and 1 tsp Szechuan pepper and cook for 1 minute.
3. Add all the other ingredients in the order shown (except mushrooms, cornstarch, salt, additional Szechuan pepper & scallions)
4. Cook for about 30 minutes. Jerusalem artichokes should be crunchy.
5. Add the wood ear mushrooms with cornstarch. Cook another 2 minutes.
6. Add salt and 1 tsp Szechuan pepper.
7. Garnish with chopped scallions.