Mapo tofu

Serves: 4

If they like it, it serves 4 otherwise

Preparation time: 20 minutes

Cooking time: 25 minutes

Totaltime: 45 minutes

This recipe empowers you to master the nuances, delivering a dish that is deeply satisfying and truly captivating. Original recipe from: https://eathealthy365.com/

Ingredients

2 blocks (14-16 oz / 400-450g each) firm or extra-firm tofu, pressed and cut into 1-inch cubes
2 tbsp neutral oil (like canola or grapeseed)
1 tbsp Sichuan peppercorns, whole
2-3 tbsp Sichuan Pixian doubanjiang (fermented broad bean paste)
1 tbsp fermented black beans (douchi), rinsed and roughly chopped
2 tsp garlic, minced (about 4 cloves)
1 tbsp ginger, minced
1 cup vegetable broth (or water)
1 tsp sugar
½ tsp dried shiitake mushroom powder (optional, but highly recommended for umami)
½ tsp white pepper
1-2 tbsp chili oil (Lao Gan Ma or homemade, adjust to taste)
1-2 tsp cornstarch slurry (1 part cornstarch to 2 parts water)
2-3 stalks green onions, thinly sliced (for garnish)
Pinch of freshly ground Sichuan peppercorns (for garnish)
Garnish: green onions
Steamed white rice

Preparation

Press the Tofu to eliminate any excess water. This step is crucial for firmness and better absorption of flavors.

Prepare Tofu Cubes: Once pressed, cut the tofu into 1-inch (2.5 cm) cubes.
In a large non-stick skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Carefully add the tofu cubes in a single layer and sear for 3-4 minutes per side, until lightly golden and firm. You may need to do this in batches to avoid overcrowding. Remove seared tofu and set aside.

Bloom Sichuan Peppercorns:
In the same skillet or wok, add the remaining 1 tablespoon of neutral oil. Reduce heat to medium-low. Add the whole Sichuan peppercorns and gently toast for 2-3 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove the peppercorns with a slotted spoon and discard, leaving the infused oil. (If you prefer to grind them, you can do so after toasting and add the powder later).

Build the Flavor Base: To the infused oil, add the doubanjiang (fermented broad bean paste) and fermented black beans. Stir-fry for 1-2 minutes, mashing the doubanjiang a bit, until the oil turns red and fragrant. This develops the rich base.
Aromatic Infusion: Add the minced garlic and ginger to the wok. Stir-fry for another 30-60 seconds until fragrant, being careful not to burn the garlic.

Simmer the Sauce:
Pour in the vegetable broth (or water). Add the sugar, dried shiitake mushroom powder (if using), and white pepper. Bring the sauce to a gentle simmer, scraping up any bits from the bottom of the pan.

Combine and Thicken:
Gently add the seared tofu cubes back into the simmering sauce. Stir gently to coat the tofu without breaking it. Let it simmer for 3-5 minutes, allowing the tofu to absorb the flavors. Then, gradually stir in the cornstarch slurry, a little at a time, until the sauce thickens to your desired consistency. It should be glossy and cling to the tofu.

Finish and Serve:
Stir in the chili oil, adjusting to your preferred level of spiciness. Taste and adjust seasoning if needed (you may not need salt due to the doubanjiang). Ladle the Vegetarian Mapo Tofu into a serving bowl. Garnish generously with thinly sliced green onions and a final sprinkle of freshly ground Sichuan peppercorns for that authentic numbing aroma.
Serve immediately with steamed white rice.