Possibly the most famous dish to come out of Sichuan, mapo tofu is one of those 'final meal' dishes we don’t think we could ever get sick of. A bowl of this over warm steamed rice is the ultimate comfort food. This version, made with shiitake mushroom instead of the usual pork or beef, is actually one of the deepest, most flavorful we’ve ever had.
The secret is of course, is in the sauce. You'll need a good doubanjiang (fermented fava bean paste) and Sichuan Chili Crisp. We recommend using our three year aged doubanjiang but diluting a bit with a regular one like this, as un-aged doubanjiang has a brighter, redder color while the aged has much deeper flavor. So if the recipe calls for 2 tbsp of doubanjiang, use 1 tbsp of aged, and 1 tbsp of regular.
300g tofu cut into cubes (I prefer the texture of softer tofu but regular works as well)
1 ounce dried shiitake mushrooms
1 cup hot water
2 tbsp light soy sauce
2 garlic cloves, minced
1 tsp minced ginger
2 tbsp doubanjiang
2 tbsp Sichuan Chili Crisp
3 tbsp chili oil with bits (*super easy recipe for this below, but you can substitute with regular oil for less heat if you'd like)
1 tbsp fermented black beans
1/2 cup stock or bone broth
1 tsp cornstarch dissolved in 1 tbsp water
1/2 tsp whole Sichuan pepper
1 pinch ground roasted Sichuan pepper
3 scallions, whites cut in 1 inch pieces, greens thinly sliced
- Soak dried shiitake mushrooms in hot water and soy sauce until rehydrated and soft enough to pulse in a food processor or chop into very small pieces
- Fry up small pieces of mushroom with a splash of oil and soy sauce until slightly crispy and set aside.
- Boil tofu in some salted water, use a colander if you’d like to keep it from breaking, set aside.
- Heat up chili oil in a hot wok, add minced garlic and ginger and fry until fragrant. Add doubanjiang, Sichuan Chili Crisp, fermented black beans and Sichuan pepper, fry quickly until fragrant.
- Add stock and bring to boil, add mushroom and scallion whites, slide tofu into wok and stir gently with a rubber spatula to prevent it from breaking, let the stock reduce for about five minutes. Then, add cornstarch mixture and stir in until sauce thickens.
- Transfer to serving bowl, sprinkle liberally with scallion greens and a generous pinch of ground roasted Sichuan pepper. Serve immediately with rice
CHILI OIL RECIPE:
Use chili flakes or grind up your own dried chili of choice to a medium grind, where you still see bits of the skin and seed. Use chili de arbol or thai birds eye if you want to dial up the heat in your dishes.
Heat up your choice of oil to 325F, rapeseed is commonly used in Sichuan for its warm nuttiness and numerous health benefits, (but I have not seen actual rapeseed oil in the West- it is not the same as canola oil!), but peanut, soybean or grapeseed all work fine.
When the oil reaches temperature, pour it over your chili and stir with a rubber spatula. The rule of thumb is to use about 4:1 oil vs chili bits in volume. So if you’re using 1 cup of chili flakes, pour about 4 cups of oil on top. Some people like to add cassia bark, star anise, cardamom and ginger in the mix as well for added fragrance, and that’s up to you.
Once cool, the oil will develop its flavor over the next few days, so it will be best used after a short wait. You’re going to find it hard not to drizzle it over everything you eat.