Family Friendly Mapo Tofu
One of my favourites, most often it contains a little meat, but most restaurants will be happy to make a vegetarian version for you, and it's so easy to substitute at home! This is my favourite version inspired by Fuschia Dunlop and Kenji Alt-Lopez. I make it a little different so I can take some out for S before I add all the spice.
Equipment
- 1 Wok
Ingredients
- 1 block Silken Tofu Firm I use Mori-Nu Silken Tofu Blue Firm 349g
- 3 pieces dried shiitake mushrooms soak in 100mL boiling water
- 1 tbsp sichuan peppercorns more for extra mala
- 2 tbsp sunflower oil (or other neutral oil)
- 50 grams vega mince (or grated tempeh)
- 3 cloves garlic grated or minced
- 1 tbsp fresh ginger grated
- 2 tbsp doubanjiang (pixian chili bean paste) from Amazing Oriental
- 2 tbsp Crunchy Spice mainly the oil
Sauce
- 1 tbsp dark soy sauce
- 2 tbsp shaoxing wine chinese cooking wine
Slurry
- 1 tsp cornflour (maizena)
- 2 tsp water
Instructions
Preparation
- Ensure all ingredients are ready before you begin cooking. Start by soaking the mushrooms, cut spring onions, then grate garlic and ginger (can be kept together). Slice tofu into 1cm cubes. Mix sauce ingredientsMix slurry ingredientsDrain mushrooms adding the liquid to the sauce ingredients. Remove stems then finely dice mushrooms.
Cooking
- Dry roast half the sichuan peppercorns in a dry wok, then crush fine with a mortar and pestle (or spice grinder).
- Heat oil in wok, and add remaining sichuan peppercorns, remove after 15 seconds, discard peppercorns and keep oil in the wok.
- Add vega mince and mushrooms. Saute over high heat until cooked through and browning.
- Add ginger and garlic and cook for 30 seconds, being careful not to burn.
- Add sauce mixture, cook for 30 seconds
Cooking for children
- Add slurry, cook for 30 seconds.
- Remove half from the wok.
- Add half the slurry and cook for 30 seconds.
- Add half the tofu and cook for 30 seconds
- Remove all to a bowl for non spice lovers
Finish for Adults
- Add remaining sauce back to the wok, add doubanjiang, cook for 30 seconds mixing well.
- Add remaining slurry, cook for 30 seconds.
- Add tofu, oil from Crunchy Spice, and spring onions, very gently fold through and allow to heat through for 30 seconds
- Serve - add to a serving bowl, sprinkle with extra spring onions and the crushed sichuan peppercorns. If desired add more chili oil, and for a non- traditional take add a scoop of the crispies from Crunchy Spice.
- Serve with rice.
