Sichuan Mapo Tofu

Ingredients

• Tofu

  1 block (400 g)

  $1.90

• Shiitake Mushrooms

  100 g

  $2.40

• Garlic

  3 cloves

  $0.12

• Ginger

  1 thumb-sized piece

  $0.14

• Spring onions

  2 stalks

  $0.18

• Sichuan Peppercorns

  1 tbsp

  $0.21

• Chilli flakes

  1 tbsp

  $0.10

• Soy sauce

  2 tbsp

  $0.09

• Cornstarch / Cornflour

  1 tbsp

  $0.03

• Toasted Sesame Oil

  1 tbsp

  $0.07

• Prepared Vegetable Broth

  250 ml

  $0.45

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Cut tofu into 2cm cubes and blanch in lightly salted simmering water for 2 minutes to firm up, then drain gently.

2. 2

   Finely mince the shiitake mushrooms to serve as the savoury, umami-rich textural base.

3. 3

   Heat sesame oil in a wok over medium heat; add minced garlic, ginger, and mushrooms, stir-frying for 3 minutes.

4. 4

   Add chilli flakes and ground toasted Sichuan peppercorns, stirring quickly so they do not burn.

5. 5

   Pour in vegetable broth and soy sauce, bringing the sauce to a gentle simmer.

6. 6

   Slide in the blanched tofu cubes and simmer for 4 minutes to absorb the flavours.

7. 7

   Mix cornstarch with 2 tablespoons of cold water to form a slurry; pour into the wok and stir gently until the sauce thickens to a glossy coating.

8. 8

   Garnish with chopped spring onions and extra ground Sichuan pepper before serving hot.