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    Sichuan-Style Mushroom Mapo Tofu

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    Author
    Pixicook editorial team
    clock-icon30 minutes

    A flavorful and comforting Sichuan-style dish made with tofu, mushrooms, and a spicy sauce.

    Gluten
    Soy
    Asian

    Ingredients for Sichuan-Style Mushroom Mapo Tofu

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Dried Woodear Mushrooms, whole

    0 oz

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    Dried Morel Mushrooms

    0 oz

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    Kombu, optional

    0 oz

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    Boiling Water

    cups

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    White Button Mushrooms, stems trimmed, quartered

    0 oz

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    Vegetable Oil

    cups

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    Cornstarch

    teaspoons

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    Shaoxing Wine

    tablespoons

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    Dark soy sauce

    tablespoons

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    Sichuan Peppercorns, divided

    teaspoons

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    Dried Chinese Hot Chilies, whole

    each

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    Garlic Clove, grated

    each

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    Fresh Ginger, grated

    tablespoons

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    Scallions, whites finely chopped, greens thinly sliced, reserved separately

    each

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    Chinese Chives, cut into 1/2-inch segments

    each

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    Yacai, minced, optional

    tablespoons

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    Fermented Chili Broad Bean Paste

    tablespoons

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    Roasted Chili Oil

    tablespoons

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    Medium To Firm Silken Tofu, cut into 1/2-inch cubes

    0 lb

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