One of my FAVOURITE Chinese dishes | Mapo Tofu 麻婆豆腐

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Put the dried shiitake mushrooms in a small saucepan with the water. Cover, bring to a boil, then simmer on medium for 10 minutes.
2. Chop the green onion. Roughly crush the chickpeas with a fork.
3. Drain the tofu and cut it into cubes.
4. Pour out and keep the mushroom soaking water. Cool the mushrooms under cold water, squeeze out the liquid, remove the stems and finely dice the caps.
5. Finely chop the garlic and ginger.
6. Toast the peppercorns in a sauté pan on medium heat for 1 minute, then grind them in a mortar and pestle.
7. Return the pan to medium heat and add the chili oil. Sauté the chickpeas and mushrooms for 1-2 minutes, then add the garlic and ginger and sauté for another minute.
8. Add the chili powder, crushed peppercorns and doubanjiang and stir well, then add the reserved mushroom water.
9. Stir in the cane sugar, soy sauce and a splash of rice vinegar.
10. Mix the potato starch with 1 tbsp water to make a slurry, then slowly pour it in while stirring.
11. Gently stir in the tofu, then serve garnished with the chopped green onion.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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