Sichuan-Inspired Mapo Tofu with Mushrooms

Ingredients

• 16 oz soft or medium tofu, cut into cubes
• 8 oz shiitake mushrooms, finely chopped
• 1 tbsp neutral oil
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp spicy fermented broad bean paste
• 1 tbsp soy sauce
• 1 1/2 cups vegetable broth
• 1 tsp cornstarch mixed with 1 tbsp water
• 1 tsp ground Sichuan pepper
• 2 scallions, sliced
• 1 tsp toasted sesame oil
• Cooked rice, for serving

Steps

1. Pat tofu gently dry and keep the cubes intact.
2. Cook mushrooms in oil over medium-high heat until browned and their moisture evaporates.
3. Add garlic, ginger and broad bean paste and stir for 30 seconds, then add soy sauce and broth.
4. Slide in tofu and simmer gently 8 minutes; stir in cornstarch slurry and cook until glossy.
5. Finish with Sichuan pepper, scallions and sesame oil and serve with rice.

Allergen note: Contains soy, wheat and sesame; verify the broad bean paste label if avoiding gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.