Mapo Tofu (Vegetarian)
Sichuan's signature tofu dish in a vegetarian build - silky tofu cubes braised in a numbing-hot sauce of doubanjiang (fermented broad-bean chilli paste), Sichuan peppercorns and finely-chopped mushrooms standing in for the usual minced pork. The numbness (málà) and the heat are the dish; tofu is the carrier.
Overview
Silken tofu poaches briefly in salted water (firms it up so it doesn't break). Dried shiitake mushrooms rehydrate and chop fine. Doubanjiang fries in oil until the oil reddens; mushrooms, garlic, ginger and chilli flakes follow. Stock loosens; tofu joins gently; cornflour slurry thickens. Sichuan peppercorn dust at the table.
Ingredients
- 600 g silken tofu (cut into 2 cm cubes)
- 1 teaspoon salt (for the poach water)
Mushroom mince
- 30 g dried shiitake mushrooms (rehydrated 20 min in 300 ml hot water)
- 3 tablespoons vegetable oil
Sauce base
- 3 tablespoons doubanjiang (Pixian fermented chilli broad-bean paste)
- 1 tablespoon fermented black beans (douchi; rinsed and chopped)
- 1 teaspoon Sichuan chilli flakes
- 4 garlic cloves (crushed)
- 2 cm fresh ginger (grated)
Liquid and finish
- 300 ml mushroom-soaking liquid (strained)
- 150 ml vegetable stock
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce (for colour)
- 1 teaspoon sugar
- 2 tablespoons cornflour mixed with 4 tablespoons cold water
- 1 tablespoon Sichuan peppercorns (toasted and ground)
- 4 spring onions (sliced)
- 2 teaspoons toasted sesame oil
- Cooked white rice (to serve)
Method
Stage 1 - Tofu
- Bring a wide pan of water to a simmer with the salt.
- Slide in the tofu cubes; poach 3 minutes; turn off the heat. The tofu will firm slightly and stay intact.
Stage 2 - Mushrooms
- Drain the rehydrated mushrooms (save the liquid). Squeeze dry; chop finely.
- Heat the oil in a wok over medium heat.
- Add the chopped mushrooms; cook 5 minutes until darkened and slightly chewy - they're standing in for the meat texture.
Stage 3 - Sauce
- Add the doubanjiang to the mushrooms; cook 1 minute, stirring - the oil should turn red.
- Stir in the black beans, chilli flakes, garlic and ginger; cook 30 seconds.
Stage 4 - Liquid
- Pour in the strained mushroom liquid and stock.
- Add the soy sauces and sugar.
- Bring to a steady simmer.
Stage 5 - Tofu and thicken
- Lift the tofu out of its poach water with a slotted spoon; slide gently into the wok. Don't stir hard - push the tofu around with the back of a spoon.
- Simmer 4-5 minutes; the tofu will absorb flavour.
- Stir the cornflour slurry; pour in while gently swirling. The sauce thickens to a glossy gravy in seconds.
Stage 6 - Finish
- Off the heat, drizzle the sesame oil; scatter the spring onions.
- Spoon onto a plate; dust generously with the ground Sichuan peppercorns at the table.
- Serve with hot white rice.
Notes
- Doubanjiang is non-negotiable: Pixian-style (Sichuan) fermented chilli broad-bean paste; available at Asian grocers. Korean gochujang or other chilli pastes will not give the right flavour.
- Sichuan peppercorns: Toast in a dry pan 1 minute; grind. Adds the numbing tingle (málà) that defines the dish.
- Silken vs firm tofu: Silken gives the proper soft-set texture; firm makes it more like a stir-fry. Silken handled gently doesn't break.
Storage
- Keeps 3 days refrigerated; sauce thickens further. Reheat gently with a splash of water.
- Doesn't freeze well; the silken tofu turns spongy.
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