2.7 KiB
2.7 KiB
| title |
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| MaPo Tofu |
Ingredients
- soft tofu 500g
- sichuan peppercorns 1 tablespoon
- oyster mushroom
- shiitake mushroom
- caiziyou 5 tablespoons 1
- sichuan chili bean paste 3 tablespoons2
- douchi (fermented black beans) 1 tablespoon
- garlic 4 cloves
- ginger 2 inches
- chili flakes 2 tablespoons
- vegetable stock 1 cup
- light soy sauce 1 tablespoon
- shaoxing wine 1 tablespoon
- msg 0.25 teaspoon
- white pepper powder 0.25 teaspoon
- sesame oil 0.5 tablespoons
- green onions 2 stalks
- corn starch 1 tablespoon
Tools
- wok
- small containers 2
- medium container
- mortar and pestle
Steps
- heat 8cm of salted water in wok until boiling
- dice tofu into 2-3cm cubes
- blanch tofu in salted water for 3 minutes
- transfer tofu and enough cooking water to cover the tofu to a separate container and let it rest until ready for use3
- slice green onions into 1 inch diamonds, mince garlic, mince ginger, roughly chop douchi, mince chili bean paste
- mix soy sauce, shaoxing wine, msg, white pepper powder and sesame oil together in a small container to make spice mixture
- make slurry with corn starch and water in a small container
- toast peppercorns on medium low heat until they start to release small amounts of oil4
- grind sichuan peppercorns in mortar and pestle
- chop mushrooms into 0.5 cm chunks
- heat empty wok on high until it starts to smoke slightly and then add oil and swirl off heat to coat wok
- turn heat to medium high until oil bubbles around chopsticks (170C) then add mushroom and fry until crispy
- turn heat to medium low and add chili bean paste and fry for 90 seconds (should be at 100-110C)
- mix in douchi, garlic, ginger and chili flakes and cook while stirring for one minute
- add in stock
- drain tofu cubes and add to wok
- add in soy sauce spice mixture
- add corn starch slurry slowly until thickened to your liking
- add in green onion and cook for 30 seconds
- remove from heat and add sichuan peppercorn powder and serve
#recipe/dinner #diet/plant_based #diet/vegetarian
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this is virgin rapeseed oil you can't buy this in america due to sinophobic food laws and white people thinking its toxic without evidence. You can use indian mustard seed oil, peanut oil, or canola oil in a pinch. Indian mustard seed oil is the closest followed by peanut oil. Canola oil is rape seed oil but taste different because of how it is processed so a more raw oil like indian mustard seed or peanut is better. ↩︎
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can use laoganma that contains fermented black beans if you cant find douchi ↩︎
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this prevents the tofu from drying out while doing the other prep steps ↩︎
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you should be able to see small oil splotches in the wok ↩︎