Mapo Tofu with Mushroom 'Mince'
A fiery, numbing Sichuan classic reimagined with silky tofu and finely chopped shiitake mushrooms in a deeply savoury doubanjiang sauce.
- 400 g firm tofu
- 150 g shiitake mushrooms
- 2 tbsp doubanjiang (spicy fermented bean paste)
- 3 pc garlic
- 15 g fresh ginger
- 3 pc spring onion
- 1 tsp sichuan peppercorns
- 200 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 160 g jasmine rice
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- Step 1
Cook the jasmine rice according to packet instructions and keep warm.
- Step 2
Cut the tofu into 2cm cubes and set aside gently to avoid breaking.
- Step 3
Finely chop the shiitake mushrooms to resemble a coarse mince. Mince the garlic and ginger, and slice the spring onions, keeping white and green parts separate.
- Step 4
Toast the Sichuan peppercorns in a dry pan for 1 minute until fragrant, then crush lightly with a pestle or the back of a knife.
- Step 5
Mix the cornflour with 2 tbsp cold water to make a slurry.
Method
- Step 1
Heat the vegetable oil in a wok over medium-high heat. Add the mushroom mince and stir-fry for 4-5 minutes until browned and any moisture has evaporated.
- Step 2
Add the garlic, ginger and white spring onion, stir-frying for 1 minute until fragrant.
- Step 3
Stir in the doubanjiang and cook for 1-2 minutes until the oil turns red and glossy.
- Step 4
Pour in the vegetable stock and soy sauce, bring to a simmer.
- Step 5
Gently slide in the tofu cubes and simmer for 5 minutes, spooning the sauce over occasionally without stirring too much.
- Step 6
Stir in the cornflour slurry and cook for 1-2 minutes until the sauce thickens and coats the tofu.
- Step 7
Sprinkle over the crushed Sichuan peppercorns and green spring onion, then serve immediately over jasmine rice.
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