Sichuan

Mushroom mapo tofu

Name: Mushroom mapo tofu
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: Firm tofu, firm or medium, 2 cm cubes; Salt, for simmering the tofu; Button mushroom, finely chopped; 3 soaked and minced dried shiitake mushrooms; 2 tbsp cooking oil (vegetable oil); 1 1/2 tbsp doubanjiang; 1 tbsp rinsed fermented black beans; 3 cloves minced garlic; 1 inch minced ginger; 1 tsp or chilli flakes red chilli powder (indian red chili powder); 1 1/2 tsp sichuan peppercorn; 1 1/4 cups vegetable stock (vegetable broth); 2 tsp soy sauce; 1/2 tsp sugar; 1 tbsp in 3 tbsp water cornflour (cornstarch); 3 stalks sliced spring onion (green onion, scallion); 2 tsp chinese chilli oil

All the numbing, fiery joy of mapo, with browned mushrooms standing in for the mince.

30 minTime

26 gProtein each

hotSpice

Mapo, the temple way3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

397kcal

26 gprotein

6 gfibre

30minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Firm tofufirm or medium, 2 cm cubes

Saltfor simmering the tofu

Button mushroomfinely chopped

Dried shiitake mushrooms3, soaked and minced

Cooking oil (vegetable oil)2 tbsp

Doubanjiang1½ tbsp

Fermented black beans1 tbsp, rinsed

Garlic3 cloves, minced

Ginger2.5 cm, minced

Red chilli powder (indian red chili powder)1 tsp, or chilli flakes

Sichuan peppercorn1½ tsp

Vegetable stock (vegetable broth)1¼ cups

Soy sauce2 tsp

Sugar½ tsp

Cornflour (cornstarch)1 tbsp, in 3 tbsp water

Spring onion (green onion, scallion)3 stalks, sliced

Chinese chilli oil2 tsp

Method

6 steps

1Simmer the tofu cubes in salted water for 3 minutes and drain gently.
2Toast the Sichuan peppercorns in a dry pan for 1 minute, then grind to a powder.
3Heat the oil in a wok on medium high and fry the mushrooms and shiitake for 6 minutes until browned and dry.
4Lower the heat, add the doubanjiang and fry 1 minute. Add the black beans, garlic, ginger and chilli and fry 30 seconds.
5Add the stock, soy sauce and sugar, then slide in the tofu. Simmer 5 minutes, shaking the wok instead of stirring.
6Add the cornflour slurry in two or three parts, shaking between each, until the sauce turns glossy. Finish with chilli oil, spring onion and the ground peppercorn.

Serve it like this

Spoon into a shallow bowl so the red sauce pools around the tofu, then scatter peppercorn powder and spring onion over the top. Serve with plenty of rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mushroom mapo tofu

Make it your way

Ingredients

Method

Make it a meal