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Mapo Tofu

Soft tofu with minced shiitake mushrooms in a spicy sauce made with Sichuan Chili Crisp and spicy bean sauce, along with hot red pepper and Sichuan pepper!
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2

Ingredients

  • ½ lb Soft/Silken Tofu
  • 1 tsp Finely Ground Sichuan Pepper
  • 1 cup Minced Shiitake Mushrooms save the stems for adding flavor to the broth
  • 2 tsp FLYBYJING Sichuan Chili Crisp or choice of chili crisp
  • 2 tsp Spicy Bean Sauce/Spicy Broad Bean Paste either Lee Kum Kee Spicy Bean Sauce OR Sichuan Pixian Broad Bean Paste with Red Chili Oil
  • 1½ tsp Minced Garlic
  • 1 tsp Grated Ginger
  • 2 tbsp Chopped White Part Of Scallions
  • 2 tbsp Oil
  • 1 tsp Sesame Oil
  • 1 tsp Sugar
  • 2 tsp Dark Soy Sauce
  • 1½ cup Vegetable Broth
  • 2 tsp Corn Starch + 2 tbsp water
  • 2 tbsp Chopped Green Part Of Scallions
  • ½ tsp salt
  • 2 Whole Dry Red Chili

Instructions

Prepare veg broth (or simply use choice of store bought broth)

  • Wash shiitake mushrooms and remove the stems.
  • Add clean mushroom stems to 1½ cup vegetable broth and bring the broth to boil. Once boiling, turn the heat down and let it simmer for 5 minutes.
  • After simmering for 5 minutes, take it off the heat. Remove and discard the stems. Keep the broth aside.

Make Mapo Tofu

  • Heat 2 tbsp oil and saute 1 tsp of Finely Ground Sichuan Pepper and whole dry red chili for a few seconds on low heat, making sure it does not burn.
  • Add minced garlic and grated ginger to the pan and saute on low/medium heat till the raw smell of garlic is gone. Do not burn it.
  • Add minced shiitake mushrooms tops along with chopped white part of scallions. and saute till all the moisture from mushroom disappears.
  • Add FLYBYJING Sichuan Chili Crisp and Spicy bean sauce OR Spicy Broad Bean Paste. Mix well. Cook it for a minute.
  • Add prepared broth, dark soy sauce, sugar and salt. Bring it to boil.
  • Mix 2 tsp of cornstarch in 2 TBSP of water. Mix well so there are no lumps in it.
  • Once the sauce comes to boil, slowly add cornstarch mixture to it while stirring constantly.
  • Let the sauce simmer on medium heat for 2-4 minutes.
  • Add cubed soft/silken tofu, and mix very carefully making sure the tofu does not break.
  • Let it simmer on low/medium heat for 2-4 minutes.
  • Turn the heat off and top it with 1 tsp of sesame oil and green part of scallions.
  • Garnish it with chopped cilantro and scallions. Serve it hot with steamed jasmine rice! I personally like to mix this Mapo Tofu in Indian style Instant Noodles Maggi, try it and thank me later!
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