**Note: My mother does not eat scallions due to religious reasons, so I've omitted them when cooking this dish... and we're not fans of spicy foods, so no hot sauce for us. (In case you're wondering why the picture doesn't look like Ma-Po Tofu in the restaurants...)
What you'll need:
2 dried shiitake mushrooms
1 package of soft tofu
1 cup veggie protein crumbles
soy sauce (or soy sauce alternative)
water at hand
chinese chili hot sauce (optional)
1. Soak the dried shiitake mushrooms in hot water until soft.
2. Cut the tofu into cubes. (I used soft tofu in this case.)
3. Cut the scallions. Separate the whites and the greens.
4. Set pot on burner and turn on heat to high. Wait until the pot is dry and hot before adding a bit of oil to coat the bottom of the pan.
5. Add shiitake mushrooms and scallion whites. Stir-fry until mushrooms are lightly burnt. Add protein crumbles.
6. Add 1 spoon of soy-sauce (or 2 spoons of Bragg's). Add a bit of water to prevent the crumbles from drying out and burning. (This is also where you add the hot sauce if desired.) Stir.
7. Add the tofu and stir. Add water if needed to prevent from drying. Turn heat to medium. Close the lid and let it sit for about 30-45 seconds before stirring again.
8. Do a quick taste test. If too salty, add a few pinches of sugar. Stir and pour into bowl.
9. Quickly heat the scallion greens into the pot for about 30 seconds. Garnish the dish.
Serve with rice.
P.S. I might upload a picture of the hot sauce and scallion version if I choose to cook it that way in the future.