Mapo Tofu
Ingredients
Total Yield: 8 servings
114 g (¼ lb) shiitake mushrooms, stems reserved, caps cut to small dice
16 fl oz water
½ tsp salt
8 oz soft tofu, 1-inch cubes (1 package)
2 fl oz canola oil for frying
1 dried red chilies (or ¼ tsp red pepper flakes)
29 g (1 oz) fermented black beans (or miso)
8-14 g (2 each) garlic cloves, minced
2 g (1 Tbsp) grated ginger
9 g (1 Tbsp) soy sauce or tamari
2 tsp toasted sesame oil
1 tsp ground Szechuan pepper (optional)
29 g (1 oz) organic cornstarch dissolved in 2 oz cold water
114 g (4 oz) thinly bias-cut scallions (green and white portions)
Prep Method
Make broth: Simmer mushroom stems in water and salt for 15 minutes. Strain broth, discard stems, and set broth aside.
Make sauce: In a wok or skillet, heat oil until it shimmers but does not smoke. Add chilies, fermented black beans, garlic, ginger, and mushrooms. Cook for 1 minute. When ingredients sizzle, add soy sauce, sesame oil, Szechuan pepper, and 16 fl oz reserved mushroom broth. Simmer for 2 minutes.
Finish dish: Fold in tofu, working gently with a wooden spoon to avoid breakage. When sauce comes back to boil, stir in cornstarch slurry to thicken. Adjust consistency with additional mushroom broth as needed to create a saucy dish. Simmer for 2 minutes before serving garnish with scallions.