Description
Spicy Chinese “Mushroom Mapo Tofu” delivers complex flavors that dance between earthy umami and fiery Sichuan peppers. Silky tofu and meaty mushrooms create a harmonious plate that invites you to explore authentic regional cuisine with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) soft tofu, cut into 1-inch cubes
- 2 ounces (56 grams) dried shiitake mushrooms, washed (or 10 ounces/284 grams cremini/fresh shiitake mushrooms)
Aromatics and Seasonings:
- 4 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 tablespoon douchi (fermented black beans), chopped
- 1 tablespoon + 1 1/2 teaspoons doubanjiang (spicy bean paste)
- 1 teaspoon Sichuan peppercorn powder, plus more for garnish
- 1 dried Thai bird chile, chopped (optional)
Liquid and Finishing Ingredients:
- 2 cups (480 milliliters) cold water (for soaking mushrooms)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 2 scallions, thinly sliced on a diagonal
- 1/2 teaspoon toasted sesame oil
Instructions
- Hydrate dried mushrooms by submerging in cold water, bringing to a boil, then steeping for half an hour to intensify their earthy flavor.
- Drain mushrooms, discard tough stems, and finely mince caps. Measure soaking liquid and supplement with cold water to reach desired volume.
- Prepare cornstarch mixture by whisking with cold water until smooth, creating a thickening agent for the sauce.
- Sear chopped mushrooms in hot vegetable oil over medium-high heat until they develop a rich, caramelized exterior, approximately 4 minutes.
- Reduce heat and introduce aromatic components: ginger, douchi, doubanjiang, Sichuan peppercorn powder, garlic, and optional chile, cooking until the mixture turns vibrant red.
- Deglaze the pan with mushroom liquid, scraping up flavorful browned bits, then gently incorporate tofu and bring to a rolling boil.
- Season with soy sauce and sugar, then integrate cornstarch slurry and half the scallions, simmering until the sauce reaches a glossy consistency.
- Transfer to serving dish, garnish with remaining scallions, an extra sprinkle of Sichuan peppercorn powder, and finish with a drizzle of sesame oil for aromatic complexity.
Notes
- Opt for high-quality dried mushrooms like shiitake for deeper, richer umami flavor that elevates the entire dish.
- Drain tofu thoroughly on paper towels to prevent excess moisture, ensuring crispy edges and better sauce absorption.
- Adjust spice levels by controlling doubanjiang and chile amounts, making the recipe adaptable for mild to fiery palates.
- Substitute mushrooms with ground meat for a traditional version or use plant-based alternatives for a completely vegan mapo tofu experience.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 335
- Sugar: 1 g
- Sodium: 730 mg
- Fat: 27 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 23.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 0 mg