Mapo Tofu with Mushrooms

Name: Mapo Tofu with Mushrooms
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 tsp Sichuan peppercorn; 6 Shiitake mushrooms, finely chopped; 4 cloves Garlic, minced; 1 tbsp Ginger, grated; 4 Scallions, sliced, whites and greens kept separate; 2 tbsp Fermented black beans, rinsed and roughly mashed; 3 Dried Thai chiles, soaked and minced, or 1 tbsp gochugaru; 1 tbsp Red miso; 1 tbsp Low-sodium tamari; 1 package (14 oz / 400 g) Silken tofu, cut into 3/4 inch cubes; 1 tbsp Cornstarch; 1 tsp Chinese black vinegar; 1 cup short grain brown rice, cooked, to serve

Serves 4 30 min total, 25 min hands on Chinese $1.35 per serving A little salt

Classic mapo tofu leans on chili bean paste and a slick of oil, and usually a little pork. This version builds the same deep, spicy, savory sauce from minced mushrooms browned dry, plus fermented black beans and miso for the salt and funk. The Sichuan peppercorn is not optional. It is the tingle that makes the dish what it is.

Ingredients

1 tsp Sichuan peppercorn
6 Shiitake mushrooms, finely chopped
4 cloves Garlic, minced
1 tbsp Ginger, grated
4 Scallions, sliced, whites and greens kept separate
2 tbsp Fermented black beans, rinsed and roughly mashed
3 Dried Thai chiles, soaked and minced, or 1 tbsp gochugaru
1 tbsp Red miso
1 tbsp Low-sodium tamari
1 package (14 oz / 400 g) Silken tofu, cut into 3/4 inch cubes
1 tbsp Cornstarch
1 tsp Chinese black vinegar
1 cup short grain brown rice, cooked, to serve

Method

Toast the Sichuan peppercorns in a dry pan over medium heat until they smell citrusy and start to smoke faintly, about 1 minute. Grind them. This is the numbing note, so grind more than feels reasonable.
In the same pan, cook the mushrooms dry over medium-high heat, stirring, until they give up their water and start to brown and smell meaty, about 6 minutes. They are standing in for the pork, so let them take on color.
Push the mushrooms aside and add the garlic, ginger, and scallion whites with 2 tablespoons (30 ml) water. Cook for 1 minute, until fragrant.
Stir in the fermented black beans, soaked chile, and miso. Cook for 1 minute so the miso loses its raw edge. Add the tamari and 1 1/4 cups (300 ml) water and bring to a simmer.
Slide in the tofu and simmer gently for 4 minutes. Do not stir hard, or the cubes break. Nudge the pan instead.
Stir the cornstarch into 2 tablespoons (30 ml) cold water, then pour it into the pan. Simmer for 1 minute more, until the sauce turns glossy and coats the tofu.
Turn off the heat. Stir in the black vinegar and the scallion greens. Scatter most of the ground Sichuan pepper over the top and serve over short grain brown rice, with the rest of the pepper at the table.

Nutrition

Estimated per serving: 170 calories, 10 g protein, 3 g fiber. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement.

Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt.