Mapo tofu

Mapo tofu

• Made without pork & needs improvement:

  • More acid (soy sauce)

  • Brighter spice (chili sauce)

  • More ginger & less garlic

Maybe try NYTimes recipe

• Yields 4-6 servings

• Ingredients

  • 8 ounces shiitake mushrooms

  • 2 cups water

  • 15 ounce block of soft tofu (do not use silken)

  • Salt

  • 3 tablespoons vegetable oil

  • 3 small dried hot red peppers

  • 1 tablespoon fermented black beans, rinsed

  • 1 tablespoon fermented spicy broad bean paste (doubanjiang)

  • 2 teaspoons minced garlic

  • 1 tablespoon grated ginger

  • 2 teaspoons soy sauce

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon finely ground Sichuan pepper

  • 1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

  • ½ cup slivered scallions, both white and green parts

  • Cilantro sprigs, for garnish

• Steps

  1. Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

  2. Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

  3. Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1½ cups mushroom broth and cook mixture gently for 2 minutes.

  4. Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.