Follow these steps for perfect results
dried woodear mushrooms
dried
dried morel mushrooms
dried
kombu
(optional)
boiling water
boiling
white button mushrooms
quartered
vegetable oil
cornstarch
Shaoxing wine
dark soy sauce
Sichuan peppercorns
divided
dried chinese hot chilies
dried
garlic
grated
fresh ginger
grated
scallions
chopped
chinese chives
cut into 1/2-inch segments
Chinese preserved mustard root
minced
fermented chili broad bean paste
roasted chili oil
silken tofu
cubed
Rehydrate dried mushrooms and kombu (if using) in boiling water for 10 minutes.
Chop button mushrooms in a food processor.
Fry chopped button mushrooms in vegetable oil until browned, then strain the oil and reserve both.
Strain rehydrated mushrooms, reserving 3/4 cup of the liquid. Discard kombu.
Combine reserved mushroom liquid with cornstarch, Shaoxing wine, and dark soy sauce.
Chop rehydrated woodear and morel mushrooms.
Add chopped mushrooms to the fried button mushrooms.
Infuse vegetable oil with whole Sichuan peppercorns and dried chilies until fragrant, then strain and discard solids.
Heat infused oil in a wok and stir-fry garlic, ginger, scallion whites, chives, and yacai (if using) until fragrant.
Add chopped mushrooms and stir-fry to combine.
Add fermented chili broad bean paste and stir to coat the vegetables.
Stir mushroom liquid mixture to incorporate cornstarch, then add to wok.
Cook, stirring constantly, until lightly thickened and reduced.
Add tofu and carefully fold in.
Cook until tofu is heated through.
Transfer to a serving platter, drizzle with chili oil, and top with scallions and ground Sichuan peppercorns.
Serve immediately with white rice.
Expert advice for the best results
Adjust the amount of chili oil and Sichuan peppercorns to your preferred level of spiciness.
For a smoother sauce, blend the fermented chili bean paste before adding it to the wok.
Everything you need to know before you start
20 minutes
The sauce can be made ahead of time, but add the tofu just before serving.
Serve hot in a bowl, garnished with scallions and Sichuan peppercorns.
Serve with steamed white rice.
Serve with a side of stir-fried greens.
Pairs well with spicy food.
The slight sweetness complements the spice.
Discover the story behind this recipe
Mapo Tofu is a classic Sichuan dish known for its spicy and savory flavors.
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