Numbing Mapo Tofu with Shiitake Crumbles

By Sprig Originals ✓ · cooked up in Sprig

A full-strength Sichuan mapo tofu that gets its savory depth from finely chopped shiitake mushrooms instead of pork. Silky cubes of tofu simmer in a glossy, brick-red sauce built on fermented broad bean paste and black beans, finished with freshly toasted, hand-crushed Sichuan peppercorn for that signature tingle. Twenty-five minutes start to finish over rice.

Ingredients

• 20 oz medium-firm or soft tofu, drained
• 1 tsp kosher salt (for blanching water)
• 8 oz fresh shiitake mushrooms, stems removed

• 3 tbsp neutral oil such as canola or peanut
• 2 tbsp doubanjiang (Sichuan fermented broad bean chili paste)
• 1 tbsp fermented black beans, rinsed and roughly chopped
• 1 tbsp Sichuan chili flakes or gochugaru
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 4 scallions, white and green parts separated, thinly sliced
• 2 tbsp Shaoxing wine or dry sherry
• 1 1/4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tsp toasted sesame oil

• 1 1/2 tsp whole Sichuan peppercorns
• 4 cups cooked short-grain white rice, for serving

Instructions

1. Cut the tofu into 1-inch cubes. Bring 6 cups of water to a bare simmer in a saucepan with 1 teaspoon kosher salt, slide in the tofu, and let it sit off the heat for 10 minutes. This firms the cubes so they hold their shape. Drain gently in a colander and set aside.
2. Toast the Sichuan peppercorns in a dry skillet over medium heat for 60 to 90 seconds, shaking constantly, until fragrant and just beginning to smoke. Tip onto a plate to cool, then crush to a coarse powder in a mortar or under the flat of a heavy knife. Set aside.
3. Chop the shiitake mushrooms by hand into small 1/4-inch pieces — irregular is good, you want a crumbly, meaty texture. Do not use a food processor or they will turn to paste.
4. Heat 3 tablespoons neutral oil in a wok or 12-inch skillet over medium-high heat until it shimmers. Add the mushrooms in an even layer and cook 6 to 8 minutes, stirring only every minute or so, until they have released their liquid, shrunk by half, and picked up deep brown edges.
5. Reduce heat to medium. Push the mushrooms to one side and add the doubanjiang, chopped fermented black beans, and chili flakes to the oil. Fry for 60 to 90 seconds, mashing with your spatula, until the oil turns deep red and smells toasty. Stir in the garlic, ginger, and scallion whites and cook 30 seconds more.
6. Pour in the Shaoxing wine and scrape the pan for 20 seconds, then add the vegetable broth, soy sauce, and sugar. Bring to a simmer.
7. Slide the drained tofu into the sauce. Nudge it under the liquid with the back of a spoon rather than stirring, then simmer gently for 5 minutes, shaking the pan occasionally, so the cubes soak up the sauce without breaking.
8. Whisk the cornstarch with 2 tablespoons cold water and drizzle half of it in while swirling the pan. Simmer 30 seconds; if you want a thicker, spoon-coating sauce, add the rest and simmer 30 seconds more.
9. Turn off the heat. Drizzle over the sesame oil, then sprinkle with the crushed Sichuan peppercorn and the scallion greens. Serve immediately over hot rice, spooning plenty of the red sauce over each bowl.

Chef's tips

Nutrition (per serving, estimated)

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