Mapo Tofu

Por Binging with Babish · 40 min

Ingredientes

Modo de preparo

1. Put the water, 1/2 tsp salt and dried mushrooms in a large covered bowl and microwave until steaming, about 1 minute. Let sit about 5 minutes until softened. Drain through a fine-mesh strainer, reserving the liquid, and set the mushrooms aside. Return the liquid to the large bowl.
2. Put the Sichuan peppercorns in a small bowl and microwave 15 to 30 seconds until fragrant. Let cool completely, then grind to a powder in a spice grinder or mortar and pestle until you have 1 1/2 tsp.
3. Lightly crush the white parts of the scallions with the side of a knife, then cut them into 1-inch pieces.
4. Put the tofu and scallions in the bowl with the reserved mushroom liquid and microwave 5-7 minutes until steaming. Let rest while you prepare the remaining ingredients.
5. In a food processor, process the garlic, ginger, chili paste and black beans until a coarse paste forms, 1-2 minutes, scraping down the sides as needed. Add 1/4 cup vegetable oil, chili powder and 1 tsp of the ground peppercorns and process 1-2 minutes more until smooth. Transfer the spice paste to a bowl.
6. Pulse the soaked mushrooms and fresh shiitake in the emptied processor 15-20 times until finely chopped, without overprocessing. Heat 2 Tbsp vegetable oil in a large saucepan over medium heat and cook the mushroom mixture, breaking it up with a wooden spoon, 5-7 minutes until it browns and sticks to the bottom of the pan. Transfer to the bowl.
7. Add the remaining 2 Tbsp vegetable oil and the spice paste to the emptied saucepan and cook, stirring often, 2-3 minutes until the paste darkens and the oil separates out.
8. Gently pour in the tofu and its liquid, then add the hoisin, sesame oil and mushroom mixture. Cook, stirring gently and often, 2-3 minutes until it simmers.
9. Whisk the soy sauce and cornstarch in a small bowl, add to the pan and cook, stirring often, 2-3 minutes more until thickened.
10. Transfer to a serving dish, sprinkle with the remaining peppercorns and serve. Mapo tofu can be refrigerated up to 24 hours.

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