stir fry

Mapo Tofu

Serves 4
Prep 15m
Cook 20m
Total 35m

Ingredients

  • ½ to 1 tbspsichuan peppercorns, ground
  • 2 tbspginger
  • 2 tbspgarlic
  • 1 tbspdouchi (fermented black beans)
  • 1-2thai bird chilies
  • 4 ozshiitake mushrooms, diced
  • 1-2 tbspdoubanjiang
  • 1 tbspchili oil
  • ⅔ cupwater
  • 2 tspcornstarch mixed with 1 tbsp water
  • 1 lbsoft tofu, cut into 1-inch cubes
  • ¼ tspsesame oil
  • ¼ tspsugar
  • 1scallion
  • dashsoy sauce

Instructions

  1. 1

    Over low heat, add oil and sichuan peppercorns and cook for 30 seconds.

  2. 2

    Add ginger and cook for 1 minute.

  3. 3

    Add garlic and cook for 1 minute.

  4. 4

    Add douchi and chilies, cook for 1-2 minutes.

  5. 5

    Increase heat to medium, add mushrooms and cook until caramelized, about 5 minutes.

  6. 6

    Add doubanjiang and chili oil, stir briefly.

  7. 7

    Add water and bring to a simmer.

  8. 8

    Stir in cornstarch slurry.

  9. 9

    Gently add tofu, sesame oil, sugar, and scallions.