Soft tofu and shiitake mushrooms in a spicy and numbing sauce. This vegan version is quick and easy to make and is packed full of aromatic flavours.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Course Main
Cuisine Chinese
Servings 2
Ingredients
350gsoft tofu or firm silken tofu
1teaspoonsalt
1tablespoonSichuan peppercorns*
2tablespoonsvegetable oil
200gshiitake mushrooms
2tablespoonschilli bean paste
½tablespoonfermented black beans
3garlic clovesminced
1tablespoonchilli oil
1teaspoonsugar
¼teaspoonmsgoptional
200mlvegetable broth
2teaspoonscornflour(cornstarch)
2spring onionsthinly sliced.
Instructions
Clean the mushrooms then chop them into a small mince like texture.
Chop the chilli bean paste and fermented black beans into a fine paste. The chilli bean paste can sometimes have large bits of bean that need to be chopped up. Set aside.
Carefully remove the tofu from the packet and cut it into 2cm cubes. Try to be gentle and not break the tofu.
Bring a pan of water to a gentle simmer then add the 1 teaspoon salt then gently add the tofu. The water should not be rapidly boiling as this will break the tofu apart.
Simmer the tofu for 15 minutes while making the rest of the dish.
Heat a dry pan over medium-high heat. Once hot add the Sichuan peppercorns. Toast for around 30 seconds until fragrant. Remove them from the pan and grind in a mortar and pestle. Set aside for later.
Keep the pan over medium-high heat. Add the vegetable oil, coat the bottom of the pan then add the chopped mushrooms. Cook until the mushrooms have released all their moisture and are golden. This will take around 6 minutes.
Now add the chilli bean paste and fermented black beans. Cook, mixing into the mushrooms until the oil in the pan is a deep red colour from the chilli bean paste, around 2 minutes.
Add the ground Sichuan peppercorns, garlic and white parts of the spring onion and continue to cook for 1 minute. Reserve the green parts of the spring onion for garnish.
Now add the chilli oil, optional msg and the vegetable broth, mix together and bring to a boil.
Mix the cornflour with 3 tablespoons of water then add to the pan. Stir until thickened slightly then turn the heat down so the broth is simmering gently.
When the broth is simmering gently and the tofu has been simmering for 15 minutes carefully remove the tofu from the water and add to the broth. Carefully coat the tofu in the broth trying not to break it. Do this by pushing your spatula or spoon from the edge of the pot to the centre.
Once the tofu is coated continue to simmer for 2 minutes. Taste for seasoning then serve.
Serve the Mapo Tofu over white rice and garnish with the green spring onions.
Notes
If using green Sichuan peppercorns use half the amount listed in the recipe.