MAPO TOFU
I went to China for the first time in 2019 and spent a week in Chengdu, where Mapo Tofu is a speciality. I fell in love with all the Sichuan flavors and recreated this dish in a vegan version. Usually there is fried ground pork or beef in the chili oil over tofu, but in this case I used millet and shiitake mushrooms to create that texture. The Sichuan peppercorns, along with doubanjiang (fermented broad bean and chili paste), are essential to the recipe. You can find them in Chinese markets or online.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Bring a pot of water to a boil and set up a bowl of ice water.
- Cook the gai lan in the boiling water, 3 minutes, then plunge into the ice water to cool. Drain and pat dry.
- Add 2 tablespoons peanut oil and the shiitake mushrooms to a 12-inch cast-iron pan and stir to coat the mushrooms. Put the pan into the oven and roast, stirring as needed, until slightly browned, about 10 minutes. Remove from the pan and allow to cool slightly before roughly chopping. Set aside until ready to use.
- Heat a medium saucepan on medium-high heat and add 1 tablespoon of the peanut oil. Add the millet and toast, stirring, until fragrant, about 1 minute. Add half of the chives to sweat for a minute. Add 1 tablespoon doubanjiang and 3 cups water. Cover and cook for about 20 minutes. (Add more water if it is cooked out and the millet is too al dente).
- Meanwhile, in a wok or wide saucepan, add 2 tablespoons peanut oil. Add the remaining 1/2 cup chives, along with the ginger and garlic, and cook for 1 minute. Add the mushrooms and stir to combine. Add the Shaoxing, dark soy sauce, sugar and remaining tablespoon doubanjiang and continue to cook until heated through, adding a little water if it becomes too dry.
- Combine the two mixtures together and add the Sichuan peppercorns and soy sauce to season. Spoon into a serving bowl and top with the tofu, chile oil and gai lan. Garnish with the peanuts, crispy shallots, cilantro and more chives. Add a pinch of ground Sichuan peppercorns over the top.
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SIYAM HOSIN
[email protected]I'm not a huge fan of tofu, but this recipe changed my mind. The mapo tofu was delicious! The sauce was rich and flavorful, and the tofu was soft and tender.
seif hessam
[email protected]This mapo tofu was simply delicious. The sauce was incredibly flavorful and the tofu was cooked perfectly. I will definitely be making this again.
hani boy
[email protected]I've been looking for a good mapo tofu recipe for a while, and I finally found it! This recipe is easy to follow and the results are amazing. The sauce is rich and flavorful, and the tofu is cooked to perfection.
Eka Funghankpo Faith
[email protected]This was my first time trying mapo tofu, and I loved it! The sauce was delicious and the tofu was cooked perfectly. I will definitely be making this again.
Deroyale African Cuisine
[email protected]I'm a big fan of mapo tofu, and this recipe did not disappoint. The sauce was rich and flavorful, and the tofu was cooked to perfection. I highly recommend this recipe.
Alex Bule
[email protected]This mapo tofu was amazing! The sauce was so flavorful and the tofu was cooked perfectly. I will definitely be making this again soon.
Atsagou Zifack
[email protected]I've made mapo tofu a few times before, but this recipe is by far the best. The sauce is perfectly balanced, and the tofu is cooked to perfection.
Susima Ablog Rafanan
[email protected]This was my first time cooking mapo tofu, and it turned out great! The recipe was easy to follow, and the end result was a delicious and authentic dish.
Pat Soriano
[email protected]I'm not a big fan of tofu, but this recipe changed my mind. The mapo tofu was delicious! The sauce was rich and flavorful, and the tofu was soft and tender.
Farjana Aktre
[email protected]This mapo tofu was delicious! The sauce was perfectly balanced and the tofu was cooked to perfection. I will definitely be making this again.
Shovo Islam
[email protected]I've been looking for a good mapo tofu recipe for a while, and I finally found it! This recipe is easy to follow and the results are amazing. The sauce is rich and flavorful, and the tofu is cooked to perfection.
Zulifqar Zulifqar
[email protected]This was my first time trying mapo tofu, and I loved it! The sauce was delicious and the tofu was cooked perfectly. I will definitely be making this again.
Adode Patrick
[email protected]I'm a big fan of mapo tofu, and this recipe did not disappoint. The sauce was rich and flavorful, and the tofu was cooked to perfection. I highly recommend this recipe.
Brianna Giese
[email protected]This mapo tofu was amazing! The sauce was so flavorful and the tofu was cooked perfectly. I will definitely be making this again soon.
El Bampino
[email protected]I've made mapo tofu a few times before, but this recipe is by far the best. The sauce is perfectly balanced, and the tofu is cooked to perfection.
Chloe Vince
[email protected]This was my first time cooking mapo tofu, and it turned out great! The recipe was easy to follow, and the end result was a delicious and authentic dish.
mike andholly9
[email protected]I'm not a huge fan of tofu, but this recipe changed my mind. The mapo tofu was delicious! The sauce was rich and savory, and the tofu was soft and tender.
Yousouf Dusmamodekhan
[email protected]This mapo tofu recipe was a hit with my family! The sauce was flavorful and the tofu was cooked perfectly. I will definitely be making this again.