MUSHROOM MAPO TOFU
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
Provided by Ching-He Huang
Categories Dinner
Time 18m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
- Mix all of the sauce ingredients together in a jug.
- Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
- Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.
Nutrition Facts : Calories 233 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium
MUSHROOM MAPO TOFU
Though this Sichuan dish is traditionally made with ground pork, the real stars are the spicy bean paste, soft tofu and, of course, Sichuan peppercorns, which have a citrus flavor and a signature numbing effect. So switching out the meat for mushrooms is easy and delicious. Our version (which also happens to be vegan), calls for dried shiitakes so you can use the mushroom soaking liquid as stock. If you can't find dried, use fresh shiitakes or creminis and your favorite vegetable stock (or even water). Enjoy this quick meal over white rice to soak up all the tingling sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 2 cups cold water and the dried shiitake mushrooms in a small pot and bring to a boil. Turn off the heat and let sit to rehydrate for 30 minutes.
- Squeeze excess water from the mushrooms, cut off and discard the stems and finely chop the mushrooms. Measure the mushroom-soaking liquid and add enough cold water to come to 1 1/2 cups.
- Mix the cornstarch and 2 tablespoons cold water in a small bowl until combined; set aside.
- Heat 2 tablespoons of the vegetable oil in a wok or large high-sided skillet over medium-high heat until it starts to smoke. Add the shiitakes and cook until browned, about 4 minutes. Lower the heat to medium, add the remaining 2 tablespoons vegetable oil, the ginger, douchi, doubanjiang, Sichuan peppercorn powder, garlic and dried chile, if using, and cook until everything is bright red, about 1 minute.
- Add the mushroom-soaking liquid to the wok, scraping any brown bits off the bottom. Gently stir in the tofu and bring to a boil. Add the soy sauce and sugar, then stir in the cornstarch slurry and half of the scallions. Bring to a simmer and simmer until the sauce is glossy, about 1 minute.
- Transfer to a serving dish, sprinkle with the remaining scallions and more Sichuan peppercorn powder if desired and drizzle the toasted sesame oil on top.
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