Sichuan Mapo Tofu

• servings: 1-2
• active time: 5 minutes
• total time: 20 minutes

Ingredients

• 1 block of medium firm Tofu cut into 1 inch cubes

• 3 tbsp Oil

• 3 tbsp minced Ginger

• 1 tbsp minced Garlic

• 1 tbsp Sichuan Peppercorns, toasted and ground

• 100g of minced Shiitake Mushrooms

• 1 tbsp Broad Bean Paste (Toban Djan)

• 1 tbsp fermented Black Bean Paste

• 1 tbsp Cornstarch + 1 tbsp water slurry

• 1 tbsp chili oil (optional)

• Green Onions to garnish

Directions

1. (Optional) Boil the cubes of medium firm Tofu for about 60 seconds to allow the Tofu to firm up.

2. In a wok over medium heat, add the oil and allow it to heat up.

3. Once the oil is hot, add the finely diced Shiitake Mushrooms and saute until they are slightly golden.

4. Then add the Garlic and Ginger, and saute for 30-60 seconds.

5. Then add the 3/4 of the finely ground Sichuan Peppercorns, this will infuse the oil.

6. Now add the Toban Djan and the Black Bean paste, and saute until 30-60 seconds or until the paste completely mixed into the oil.

7. Then add 3/4 cup of Water, and bring to a boil.

8. Then add the Cornstarch slurry and stir until the sauce thickens.

9. Now gently add the Tofu and stir it with the sauce careful not to break the Tofu.

10. 1Once the Tofu is coated, take it off the heat.

11. Garnish with Scallions or Green Onions and a drizzle of chili oil.

12. Enjoy!!