Name: Mushroom Mapo Tofu
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 ounces dried shiitake mushrooms, washed (or 10 ounces creminis or fresh shiitake mushrooms; see Cook's Note); 1 tablespoon cornstarch; 4 tablespoons vegetable oil; 1 tablespoon minced ginger; 1 tablespoon douchi (fermented black beans), chopped; 1 tablespoon plus 1 1/2 teaspoons doubanjiang (spicy bean paste); 1 teaspoon Sichuan peppercorn powder, plus more for garnish; 3 cloves garlic, minced; 1 dried chile, such as Thai bird chile, chopped, optional (See Cook’s Note); One 16-ounce block soft tofu, cut into 1-inch cubes; 1 tablespoon soy sauce; 1/2 teaspoon sugar; 2 scallions, thinly sliced on a diagonal; 1/2 teaspoon toasted sesame oil

Directions

Put 2 cups cold water and the dried shiitake mushrooms in a small pot and bring to a boil. Turn off the heat and let sit to rehydrate for 30 minutes.
Squeeze excess water from the mushrooms, cut off and discard the stems and finely chop the mushrooms. Measure the mushroom-soaking liquid and add enough cold water to come to 1 1/2 cups.
Mix the cornstarch and 2 tablespoons cold water in a small bowl until combined; set aside.
Heat 2 tablespoons of the vegetable oil in a wok or large high-sided skillet over medium-high heat until it starts to smoke. Add the shiitakes and cook until browned, about 4 minutes. Lower the heat to medium, add the remaining 2 tablespoons vegetable oil, the ginger, douchi, doubanjiang, Sichuan peppercorn powder, garlic and dried chile, if using, and cook until everything is bright red, about 1 minute.
Add the mushroom-soaking liquid to the wok, scraping any brown bits off the bottom. Gently stir in the tofu and bring to a boil. Add the soy sauce and sugar, then stir in the cornstarch slurry and half of the scallions. Bring to a simmer and simmer until the sauce is glossy, about 1 minute.
Transfer to a serving dish, sprinkle with the remaining scallions and more Sichuan peppercorn powder if desired and drizzle the toasted sesame oil on top.

Cook’s Note

If using fresh mushrooms instead of dried, skip the hydrating step and substitute your favorite vegetable stock or water for the mushroom-soaking liquid to deglaze the wok. This recipe is developed to be on the mild side, so feel free to increase the amount of dried chiles and Sichuan peppercorn powder to your liking.

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