30 minutes
A flavorful and comforting Sichuan-style dish made with tofu, mushrooms, and a spicy sauce.
Dried Woodear Mushrooms, whole
0 oz
Kombu, optional
0 oz
Boiling Water
cups
White Button Mushrooms, stems trimmed, quartered
0 oz
cups
teaspoons
Shaoxing Wine
tablespoons
tablespoons
Sichuan Peppercorns, divided
teaspoons
Dried Chinese Hot Chilies, whole
each
Garlic Clove, grated
each
Fresh Ginger, grated
tablespoons
Scallions, whites finely chopped, greens thinly sliced, reserved separately
each
Chinese Chives, cut into 1/2-inch segments
each
Yacai, minced, optional
tablespoons
Fermented Chili Broad Bean Paste
tablespoons
tablespoons
Medium To Firm Silken Tofu, cut into 1/2-inch cubes
0 lb
1. Rehydrate the Mushrooms and Kombu
Start by placing the dried woodear and morel mushrooms, along with the kombu, into a small bowl. Pour 1.5 cups of boiling water over them and let them soak for about 10 minutes. After soaking, strain the liquid into another bowl, keeping 3/4 cups of this soaking liquid. Discard the kombu and any excess liquid. Finely chop the rehydrated mushrooms, discarding any hard stems. Mix the reserved soaking liquid with 1 teaspoon of cornstarch, 2 tablespoons of Shaoxing wine, and 1 tablespoon of dark soy sauce.
2. Prepare the Button Mushrooms
Pulse the button mushrooms in a food processor until they are finely chopped, about 6 to 8 one-second pulses. Heat 1/3 cup of vegetable oil in a wok over medium-high heat. Add the chopped button mushrooms and fry them, stirring occasionally, until they are shriveled and well-browned, which should take about 6 to 10 minutes. Strain the mushrooms from the oil, setting both aside separately.
3. Infuse the Oil
In the same wok, add the whole Sichuan peppercorns and dried Chinese hot chilies to the reserved oil. Cook over medium heat until the oil is fragrant and the chilies have darkened slightly, then strain the oil, discarding the solids.
4. Stir-Fry the Aromatics
Return the infused oil to the wok and heat it over medium-high. Add the grated garlic, grated ginger, chopped scallion whites, and chopped chives. Stir-fry for about 30 seconds until fragrant. If you have yacai, add it now and stir to combine.
5. Build the Sauce
Stir in 2 tablespoons of fermented chili broad bean paste and cook for about 1 minute. Then, pour in the mushroom soaking liquid mixture and stir until the sauce thickens, which should take about 1.5 minutes.
6. Add the Tofu
Gently fold in the cubed tofu, being careful not to break it. Cook until the tofu is heated through, ensuring it absorbs the flavors of the sauce.
7. Finish and Serve
Transfer the mapo tofu to a serving platter. Drizzle with 2 tablespoons of roasted chili oil, and top with the thinly sliced scallion greens and ground Sichuan peppercorns. Serve immediately with white rice.
Replace mushrooms with ground pork or beef, maintaining the tofu, for a more traditional version of the dish.
Stick with mushrooms or add other vegetables like bell peppers or zucchini, and ensure all your sauce ingredients are vegan-friendly.
Try using oyster mushrooms for a different texture, or a combination of exotic mushrooms like enoki, maitake, or king oyster for a complex flavor profile.
Dice chicken breast or thighs as the protein, which will cook quickly and soak up the flavors of the sauce.
Ensure all sauces and pastes are vegan (some brands include seafood or other non-vegan ingredients), or use nutritional yeast or a dash of miso paste to add umami without animal products.
Choose a mix of mushrooms like shiitake, cremini, or king oyster for varied texture and flavor. Clean fresh mushrooms with a damp paper towel and rehydrate dried shiitake in hot water, using the liquid for the sauce.
Use silken or soft tofu and handle it gently to maintain its delicate texture. Press the tofu gently to remove excess moisture.
Toast and grind Sichuan peppercorns for their essential numbing quality. Do not substitute with black pepper.
Build the sauce in layers, starting with aromatics, then chili bean paste and mushrooms, before adding liquids.
Use a high-quality Sichuan chili bean paste. Balance the spiciness with sweet bean paste or hoisin sauce if needed.
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