Back to 4 servings 3 dried shiitake mushrooms 5 oz | 150 to 180 g frozen extra-firm tofu 0.75 tsp dark soy sauce 16 oz | 450 g medium or medium-firm tofu Generous 1 teaspoon Sichuan peppercorns ), (see Notes 1 rounded teaspoon minced ginger 3 tbsp chile bean sauce, Pixian kind preferred (see Notes, ) About 1 teaspoon sugar 0.5 tsp regular soy sauce 2 tbsp canola oil 1 tbsp cornstarch diluted in 2 to 3 tablespoons water 1 or 2 large green onions, green and white parts, cut on the diagonal
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Soak the dried shiitake mushrooms in water (hot, warm, or cold, depending on how much time you have) to rehydrate. Meanwhile, thaw the frozen tofu at room temperature.2 Step 2: Trim the stems from the mushrooms and finely chop them. Transfer to a bowl. Over a sink, squeeze the thawed tofu to expel most of the excess water, until it resembles a moist sponge. Crumble the tofu into the bowl with the mushrooms, keeping the pieces not too small for texture. Add the dark soy sauce and stir well to combine. Set aside.3 Step 3: Cut the medium tofu into 1/2-inch (1.25 cm) cubes and place in a bowl. Add enough just-boiled water to cover, then soak for 15 minutes. Meanwhile, measure out 1 1/3 cups of water (the boiled water is fine) and set aside near the stove for later use.4 Step 4: In a large wok or skillet, toast the Sichuan peppercorns over medium heat for 2 to 3 minutes, until fragrant and slightly darkened. Cool briefly, then pound with a mortar and pestle or grind in a spice grinder. Set aside.5 Step 5: Drain the cubed tofu in a strainer or colander and set near the stove with the other ingredients.6 Step 6: Heat the oil in the wok or skillet over high heat. Add the crumbled tofu and mushroom mixture, and cook for 1 minute until glossy and aromatic. Add the ginger and chile bean sauce. Cook for about 2 minutes, stirring constantly, until the ingredients are reddish-brown. Add the sugar and regular soy sauce, stir to combine, then add the cubed tofu.7 Step 7: Gently stir or shake the wok to combine. Pour in the 1 1/3 cups of water set aside earlier. Bring to a vigorous simmer and cook for about 3 minutes to allow the tofu to absorb the flavors of the sauce.8 Step 8: Taste the sauce and add a pinch of sugar if needed. Add the green onion, stir, then add enough of the cornstarch slurry to thicken. Sprinkle in the ground peppercorns, stir to incorporate, then transfer to a shallow bowl. Let rest for 5 minutes to meld flavors before enjoying with lots of hot rice.getsaucepan.com/r/eeffc4c0-230b-47b4-a119-b4747ff13abb · Original: https://www.vietworldkitchen.com/blog/2014/02/vegetarian-mapo-tofu-recipe.html
