Cooking Instructions

Follow these steps for perfect results

Ingredients

0/19 checked
4
servings
4 unit

dried woodear mushrooms

dried

0.25 unit

dried morel mushrooms

dried

1 piece

kombu

(optional)

1.5 cup

boiling water

boiling

6 unit

white button mushrooms

quartered

0.33 cup

vegetable oil

1 tsp

cornstarch

2 tbsp

Shaoxing wine

1 tbsp

dark soy sauce

2 tbsp

Sichuan peppercorns

divided

2 unit

dried chinese hot chilies

dried

3 unit

garlic

grated

1 tbsp

fresh ginger

grated

4 unit

scallions

chopped

12 unit

chinese chives

cut into 1/2-inch segments

3 tbsp

Chinese preserved mustard root

minced

2 tbsp

fermented chili broad bean paste

2 tbsp

roasted chili oil

1.5 unit

silken tofu

cubed

Step 1
~3 min

Rehydrate dried mushrooms and kombu (if using) in boiling water for 10 minutes.

Step 2
~3 min

Chop button mushrooms in a food processor.

Step 3
~3 min

Fry chopped button mushrooms in vegetable oil until browned, then strain the oil and reserve both.

Step 4
~3 min

Strain rehydrated mushrooms, reserving 3/4 cup of the liquid. Discard kombu.

Step 5
~3 min

Combine reserved mushroom liquid with cornstarch, Shaoxing wine, and dark soy sauce.

Step 6
~3 min

Chop rehydrated woodear and morel mushrooms.

Step 7
~3 min

Add chopped mushrooms to the fried button mushrooms.

Step 8
~3 min

Infuse vegetable oil with whole Sichuan peppercorns and dried chilies until fragrant, then strain and discard solids.

Step 9
~3 min

Heat infused oil in a wok and stir-fry garlic, ginger, scallion whites, chives, and yacai (if using) until fragrant.

Step 10
~3 min

Add chopped mushrooms and stir-fry to combine.

Step 11
~3 min

Add fermented chili broad bean paste and stir to coat the vegetables.

Step 12
~3 min

Stir mushroom liquid mixture to incorporate cornstarch, then add to wok.

Step 13
~3 min

Cook, stirring constantly, until lightly thickened and reduced.

Step 14
~3 min

Add tofu and carefully fold in.

Step 15
~3 min

Cook until tofu is heated through.

Step 16
~3 min

Transfer to a serving platter, drizzle with chili oil, and top with scallions and ground Sichuan peppercorns.

Step 17
~3 min

Serve immediately with white rice.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

The sauce can be made ahead of time, but add the tofu just before serving.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong
Noise Level
Medium
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with steamed white rice.

Serve with a side of stir-fried greens.

Perfect Pairings

Food Pairings

Spring Rolls
Egg Drop Soup

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Sichuan, China

Cultural Significance

Mapo Tofu is a classic Sichuan dish known for its spicy and savory flavors.

Style

Occasions & Celebrations

Occasion Tags

Weeknight Dinner
Casual Gathering

Popularity Score

75/100

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