The Ultimate Mapo Tofu Recipe just A-CURD TO THE YOUTUBE ALGORITHM

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Put the dried shiitake and the 2 1/2 cups water in a small saucepan, cover, bring to a boil, then cook for about 10 minutes.
2. Finely chop the green onions. Rinse and drain the chickpeas, then mash them with a fork into a crumble.
3. Drain the medium firm tofu and cut it into bite-sized cubes.
4. Set the mushroom water aside. Cool the shiitake under cold water, squeeze out the excess liquid, remove the stems and finely chop. Finely chop the garlic and ginger.
5. Toast the Sichuan peppercorns in a sauté pan over medium heat for about 1 minute, then crush them in a mortar and pestle.
6. Return the pan to medium heat. Add the chili oil, then the crumbled chickpeas and shiitake. Sauté for a couple of minutes.
7. Add the ginger and garlic and sauté for 2-3 minutes. Add the cayenne pepper, doubanjiang and crushed Sichuan peppercorns, and stir well.
8. Add the reserved mushroom water, cane sugar, soy sauce, rice vinegar and dark soy sauce if using, and stir well.
9. Mix the potato starch with 1 tbsp water to make a slurry. Slowly stir it into the sauce, then gently stir in the tofu and let the sauce bubble for another minute.
10. Plate and top generously with the chopped green onions. Serve with steamed rice.

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

More recipes with

GarlicGingerScallionMushroomTofuShiitake mushroomChickpeaCanned chickpea