Mapo Tofu

Ingredients

• 1 (16-ounce) block soft or silken tofu, cut into 3/4-inch cubes
• 3 tablespoons vegetable oil
• 8 ounces fresh shiitake mushrooms, finely chopped
• 3 tablespoons doubanjiang (spicy fermented bean paste)
• 1 tablespoon fermented black beans, rinsed and roughly chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 1/2 cups vegetable broth
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 1 teaspoon sichuan peppercorns, toasted and ground
• 3 scallions, thinly sliced, green and white parts separated
• 1 tablespoon chili oil, for finishing (optional)

Instructions

1. Bring a small pot of water to a gentle simmer and slide in the tofu cubes; let them sit off the heat for 5 minutes to firm slightly and remove any raw bean flavor, then drain gently and set aside.
2. Heat 3 tablespoons vegetable oil in a wok or large skillet over medium heat until shimmering.
3. Add the chopped shiitake mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they release their liquid and it evaporates, leaving them browned at the edges.
4. Push the mushrooms to one side, add the doubanjiang and fermented black beans to the cleared space, and fry for 1 minute, stirring, until the oil turns a deep red and smells toasty.
5. Add the garlic and ginger and stir everything together, cooking for 30 seconds until fragrant.
6. Pour in the vegetable broth, soy sauce, and sugar, and bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
7. Gently slide in the drained tofu cubes, stirring very gently so they don't break apart, and simmer for 4 to 5 minutes to let the flavors soak in.
8. Stir the cornstarch slurry again to recombine, then drizzle it into the simmering sauce while gently stirring, and cook for 1 to 2 minutes until the sauce turns glossy and thickly coats the tofu.
9. Sprinkle in the ground Sichuan peppercorns and the white parts of the scallions, and stir once, very gently, to combine.
10. Remove from the heat, drizzle with chili oil if using, and scatter the green scallion tops over the top before serving immediately over steamed rice.

Nutrition

Calories	260
Protein	13 g
Fat	17 g
Carbs	15 g
Fiber	3 g
Sodium	780 mg

Estimated per serving