Sichuan to save the world - Vegetarian Ma Po Tofu

Our planet is headed towards disaster, and one of the ways scientists recommend we can greatly help limit our chances of mass extinction is to eat.... no meat! Going burger-less may be hard to fathom for many, me included. And I do think there are other ways of reducing greenhouse gases that are easier to - er - swallow, such as cooking dishes that use the WHOLE animal. (I have always loved offal, and I love that I now have a moral imperative backing that love.) However, the alarming climate report has encouraged me to cook vegetarian more frequently. My favorite veg dish so far has been a recipe that Mark Bittman calls "Fast-Braised Tofu with Tempeh" in his masterpiece cookbook "How to Cook Everything Vegetarian." Now, "Fast-Braised Tofu with Tempeh" doesn't really roll off the tongue, nor inspire any culinary yearnings. Ma Po Tofu though... well that is a name that should resonate with anyone who's ordered Chinese food. The soft melty tofu paired with the fiery, pork-filled sauce... YUM. But who knew replacing a fermented soybean product (tempeh) with the pork would yield similarly mouth-watering stuff? Well, it does. Spice up your meat-less weekdays with this recipe tonight. Get in some healthy stuff before the candy-binge of Halloween tomorrow. You're welcome. ;)

Vegetarian Ma Po Tofu

Adapted from Mark Bittman's fabulous "How to Cook Everything Vegetarian"

I give a wide range on the measurements for the chili below. Bittman calls for just a 1/4 tsp of chili flakes which is a tragically minimal amount of heat for any dish, let alone one that hails from the Chinese province of smoking-hot foods. Although to get to true Sichuan levels of spice I think you'd have to add at least 4 tbsp of sambal oolek (...which is actually of Indonesian origins - true Sichuan fans you'll have to forgive me here.)

I highly recommend the frozen ginger cubes from Trader Joe's - frozen in teaspoon size portions - it's amazing - go buy a tray or two and thank me later. 

Don't use firm tofu.

Serves 2 as a main dish

1/4 cup grapeseed or peanut oil
8 ounces tempeh, crumbled by hand into bits
2 tbsp minced garlic
2 tbsp minced peeled fresh ginger (or frozen)
1-2 tbsp sambal oelek or 1/4-1 tsp red chili pepper flakes
green parts only of 1 bunch of scallions, chopped (about 1 cup)
3/4 cup vegetable stock (I use "better than boullion" to make broth and stock - another tasty hack to save the planet)
1 lb soft or silken tofu, cut into 1/2 inch cubes
1/4 cup tamari (or soy sauce if being gluten-free isn't an issue for you or your guests)
minced fresh cilantro for garnish (optional)

Heat half the oil in a large frying pan over medium-high heat. When the oil is shimmering, fry the tempeh - stirring occasionally - until every piece is brown and crisp, about 10 minutes. Using a slotted spoon, put the tempeh on a paper-towel lined plate and set aside.

Add the remaining oil to the pan. Add the garlic, ginger and your desired amount of sambal oelek or chili flakes and cook just until the garlic begins to sizzle, less than a minute. Add the scallions and stir, then add the stock, then add the tofu. Cook, stirring a few times, just until the tofu is heated through, then turn off the heat.

Stir in the tamari and the tempeh. Taste and add more sambal oelek or chili flakes if necessary. (Or serve more sambal oelek on the side.) Garnish with cilantro and serve with white rice.