Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 cup of sliced mushrooms
- 1 tablespoon of vegetable oil
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of fermented black beans
- 2 tablespoons of chili bean paste
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 cup of chicken or vegetable broth
- 1 tablespoon of cornstarch
- 2 green onions, sliced
- Salt to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Drain the tofu and cut it into small cubes.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
4. Add the minced garlic and ginger and stir-fry for another 30 seconds.
5. Add the fermented black beans and chili bean paste and stir-fry for 1 minute.
6. Add the sliced mushrooms and stir-fry for 2-3 minutes until they are tender.
7. Add the cubed tofu, soy sauce, and Shaoxing wine and stir gently to combine.
8. Pour in the chicken or vegetable broth and bring to a simmer.
9. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry.
10. Add the cornstarch slurry to the wok and stir gently until the sauce thickens.
11. Add salt to taste.
12. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 8g
Carbohydrates: 12g
Protein: 12g
Sodium: 700mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as shiitake, oyster, or button mushrooms.
- If you don't have fermented black beans, you can substitute with black bean sauce.
- If you can't find chili bean paste, you can use a mixture of chili flakes and bean paste.
Variations:
- You can add ground pork or beef to the dish for a meatier version.
- You can add other vegetables such as bell peppers or zucchini to the dish.
Tips and tricks:
- Make sure to drain the tofu well before using it in the dish.
- Use a wooden spoon or spatula to gently stir the tofu to prevent it from breaking apart.
- Adjust the amount of chili bean paste to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mapo Tofu with Mushrooms in a large bowl or individual bowls.
- Garnish with sliced green onions and serve with steamed rice.
Garnishes:
- Sliced green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese pickles
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Chinese cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more broth or water to thin it out.
- If the sauce is too thin, add more cornstarch slurry to thicken it.
Food safety advice:
- Make sure to cook the dish until the tofu is heated through and the sauce is simmering.
Food history:
- Mapo Tofu is a popular Sichuan dish that originated in the 19th century. It is named after a woman who ran a small restaurant in Chengdu, Sichuan province.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve the Mapo Tofu with Mushrooms as a main dish for lunch or dinner.
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Region: Chinese