Mushroom Mapo Tofu

Ingredients

• 15g Dried Shiitake mushrooms, re-hydrated in 1 cup of water (reserve the water), chopped
• 2 teaspoons of Sichuan peppercorns, lightly toasted and coarsely ground
• 1 spring onion, finely chopped
• 3 dried Chinese chilies, chopped
• 1 tablespoon of fermented black beans
• 4 tablespoons of vegetable oil
• 3 tablespoons spoons of minced garlic
• 250g pork mince
• 150g mushrooms, finely chopped
• 1cm of fresh ginger, grated
• 2 tablespoons of doubanjiang
• 1 tablespoon of crispy chili oil
• 1 tablespoon of Lee Kum Kee Premium Soy Sauce
• 2 tablespoons of shaoxing
• 2 teaspoons cornstarch
• 1 tablespoon of water
• 300g silken tofu, cut into 1.5cm cubes
• 1/4 teaspoon sesame oil
• 1/4 teaspoon caster sugar
• 3/4 cup of reserved mushroom water
• Rice to serve

Method

1. Place the ground pork in a bowl and then add the soy sauce and shaoxing, mix to combine and set aside to marinate while you prepare the other ingredients.
2. Heat 4 tablespoons of vegetable oil in a wok over medium-low heat and add ground Sichuan peppercorns. Cook for 30 seconds then add the garlic and ginger.
3. Cook for a further minute stirring the mixture, then add the black beans and dried chilies and cook for 1 more minute.
4. Increase the heat to medium-high and add the pork mince and mushrooms (both types). Stir to mix the ingredients and cook until pork is browned and mushrooms have reduced slightly (approximately 3 minutes).
5. Add the doubanjiang and chili oil to the mix and stir through.
6. Add the 3/4 cup of reserved mushroom water to the mixture and increase the heat to high. Bring the mixture to a simmer and then reduce the heat and simmer for 1 minute.
7. Stir cornstarch and water together in a small container, ensuring the cornstarch is dissolved. Then add the cornstarch mixture to the wok and stir through to allow the sauce to thicken. If the sauce gets too thick add more of the reserved mushroom water.
8. Add the tofu to the wok and gently coat in sauce (being careful not to break up the delicate tofu too much).
9. Allow the tofu to simmer for 3 minutes before adding the sesame oil, sugar and spring onions.
10. Remove from heat and gently stir the mixture once more before serving over rice. Add more chili oil if desired.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce