Mapo tofu with shiitake mushrooms
Prep 15 mins
Cook 15 mins
1 tbsp vegetable oil
1 1/2 tbsp Sichuan pepper, finely ground
10g ginger, cut into julienne
3 tbsp Sichuan chilli bean paste
3 tbsp ShaoXing wine
1 tbsp dark soy
6 shiitake mushrooms, finely diced
300g minced pork
2 tsp cornflour, mixed with 2 tsp cold water
300g (2 blocks) silken tofu, diced, at room temperatrure
2 green shallots, thinly sliced to serve
Chinese chilli condiment (Lao Gan Ma brand), to taste to serve
Steamed jasmine rice, to serve
1. Heat oil in a wide saucepan and add Sichuan pepper and ginger and stir until lightly toasted (20 seconds). Add minced pork, chilli bean paste, shaoxing and soy sauce and 400ml water and bring to a simmer, and stir occsionally until pork is cooked through (10 minutes). Stir through cornflour slurry and stir to thicken slightly.
2. Add tofu and stir gently to combine and warm through. Serve with steamed rice.
N O T E
Chilli bean paste and chilli condiment are available from Asian supermarkets. If you can't find Sichuan chilli bean paste, you can just use regular chilli bean paste.
Recipe and image by Eatable.