Description of this recipe:
This Mushroom Mapo Tofu recipe takes the classic Sichuan dish and elevates it with the rich, umami flavor of shiitake mushrooms. It’s a vegetarian twist that doesn’t compromise on the bold, spicy, and savory notes that make Mapo Tofu so irresistible. This dish is a delightful dance of textures, from the silky smooth tofu to the chewy mushrooms, all bathed in a fiery, complex sauce.
Why you will love this recipe:
You’ll fall in love with this Mushroom Mapo Tofu for several reasons. First, it’s incredibly flavorful. The combination of fermented black beans (douchi), spicy bean paste (doubanjiang), and Sichuan peppercorns creates a symphony of savory, spicy, and numbing sensations that will tantalize your taste buds. The shiitake mushrooms add a depth of umami that complements the tofu perfectly. Second, it’s relatively quick and easy to make, perfect for a weeknight meal. Third, it’s a vegetarian dish that’s packed with protein, making it a healthy and satisfying option. Finally, it’s versatile – you can easily adjust the spice level to your preference and serve it with rice, noodles, or even as a topping for steamed vegetables.
Ingredients:
- 2 oz dried shiitake mushrooms, washed (or 10 oz cremini/fresh shiitake mushrooms)
- 2 cups cold water (for soaking mushrooms)
- 1 tablespoon cornstarch
- 4 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 1 tablespoon douchi (fermented black beans), chopped
- 1 tablespoon + 1 1/2 teaspoons doubanjiang (spicy bean paste)
- 1 teaspoon Sichuan peppercorn powder, plus more for garnish
- 3 cloves garlic, minced
- 1 dried Thai bird chile, chopped (optional)
- 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
Preparation:
Step 1: Rehydrate the Shiitake Mushrooms (if using dried): In a small pot, combine the dried shiitake mushrooms and 2 cups of cold water. Bring the mixture to a boil over high heat, then immediately remove from the heat source. Allow the mushrooms to soak in the hot water for a minimum of 30 minutes. This process not only rehydrates the mushrooms but also infuses the water with their rich, earthy flavor, which we’ll use later.
Step 2: Prepare the Mushrooms: Once the mushrooms have soaked, remove them from the water. Squeeze out any excess water, reserving the mushroom-soaking liquid. Discard the tough stems of the shiitake mushrooms. Finely chop the mushroom caps. Now, measure the reserved mushroom-soaking liquid. If you don’t have enough to measure 1 1/2 cups, add cold water to reach that amount. Set this flavorful liquid aside for later use in the sauce.
Step 3: Prepare the Cornstarch Slurry: In a small bowl, create a cornstarch slurry by mixing together 1 tablespoon of cornstarch and 2 tablespoons of cold water. Stir until the cornstarch is fully dissolved and the mixture is smooth. This slurry will be used to thicken the sauce, giving it a glossy and luxurious texture. Set the slurry aside.
Step 4: Sauté the Mushrooms and Aromatics: Heat 2 tablespoons of vegetable oil in a wok or a large skillet over medium-high heat until the oil begins to shimmer and lightly smoke. Add the chopped mushrooms to the hot oil and cook, stirring occasionally, until they are nicely browned and have released their aroma, approximately 4 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons of vegetable oil, minced ginger, chopped douchi (fermented black beans), doubanjiang (spicy bean paste), Sichuan peppercorn powder, minced garlic, and chopped dried Thai bird chile (if using for extra heat). Cook this aromatic mixture, stirring constantly, until the doubanjiang turns a vibrant red color and the fragrances are released, about 1 minute. This step is crucial for developing the complex flavors of the dish.
Step 5: Simmer the Tofu in the Sauce: Pour in the reserved mushroom liquid (1 1/2 cups), making sure to scrape up any browned bits from the bottom of the wok or skillet. These browned bits are packed with flavor and will enhance the overall taste of the sauce. Gently stir in the tofu cubes, being careful not to break them. Bring the mixture to a gentle boil.
Step 6: Thicken and Finish the Sauce: Add the soy sauce and sugar to the simmering sauce. Stir in the cornstarch slurry, ensuring it’s evenly distributed. Simmer the mixture, stirring gently, until the sauce has thickened and become glossy, about 1 minute. Be careful not to overcook, as the tofu can become too soft.
Step 7: Garnish and Serve: Transfer the Mushroom Mapo Tofu to a serving dish. Garnish with the remaining sliced scallions, a sprinkle of extra Sichuan peppercorn powder (for added numbing sensation), and a drizzle of toasted sesame oil for aroma and flavor.
COOKING Rating:
- Spice Level: Medium (adjustable by adding more or less doubanjiang and chile)
- Difficulty: Easy
- Flavor Profile: Savory, spicy, umami, slightly numbing
Serving Suggestions:
- Serve hot over freshly cooked rice for a classic and satisfying meal.
- Pair with steamed or stir-fried vegetables for a balanced and nutritious meal.
- Serve with noodles for a comforting and flavorful dish.
- Garnish with extra chili oil or sesame seeds for added flavor and texture.
Tips:
- For a more intense mushroom flavor, use a combination of dried and fresh shiitake mushrooms.
- Adjust the amount of doubanjiang and chili to your spice preference.
- Be gentle when stirring the tofu to avoid breaking it.
- If you can’t find douchi (fermented black beans), you can substitute with black bean sauce.
- For a richer sauce, add a tablespoon of oyster sauce (if not vegetarian).
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 350
- Protein: 15g
- Sodium: 800mg
Conclusion:
This Mushroom Mapo Tofu recipe is a delicious and satisfying vegetarian take on a classic Sichuan dish. The combination of earthy mushrooms, silky tofu, and a fiery, complex sauce makes it a truly unforgettable meal. Whether you’re a seasoned Mapo Tofu lover or a curious foodie looking for a new culinary adventure, this recipe is sure to impress. So gather your ingredients, fire up your wok, and get ready to experience the magic of Mushroom Mapo Tofu!
Questions and Answers about this Recipe:
Q1: Can I use a different type of tofu?
A: Yes, you can definitely use a different type of tofu, but the texture will change the final dish. Soft tofu is traditional for Mapo Tofu because of its delicate and silky texture, which contrasts beautifully with the bold flavors of the sauce. Medium tofu will hold its shape better but won’t be as creamy. Firm or extra-firm tofu can also be used, especially if you prefer a chewier texture. Just be sure to press the tofu to remove excess water before cooking to help it absorb the flavors of the sauce.
Q2: I don’t like spicy food. Can I make this recipe less spicy?
A: Absolutely! The spice level of this dish is easily adjustable. The main sources of heat are the doubanjiang (spicy bean paste) and the dried Thai bird chile. To reduce the spice, start by using less doubanjiang – you can reduce it by half or even eliminate it altogether. Omit the dried Thai bird chile completely. You can also use a milder doubanjiang if you can find one. Remember that the Sichuan peppercorns also contribute to the overall sensation, but they provide more of a numbing effect rather than direct heat.
Q3: Where can I find douchi (fermented black beans)?
A: Douchi can be found at most Asian supermarkets or specialty grocery stores. It is typically sold in small bags or jars. If you can’t find douchi, you can substitute it with black bean sauce, which is more widely available. However, keep in mind that black bean sauce is typically saltier and sweeter than douchi, so you may need to adjust the other ingredients accordingly. You can also try using a small amount of black bean garlic sauce for a similar flavor profile.
Q4: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time, but the texture of the tofu may change slightly. The tofu tends to release water as it sits, which can make the sauce a bit thinner. To prevent this, you can gently reheat the dish before serving and add a little more cornstarch slurry if needed to thicken the sauce back up. The flavors of the dish will actually meld together and deepen as it sits, so making it a day or two in advance can be beneficial.
Q5: What’s the best way to serve Mushroom Mapo Tofu?
A: Mushroom Mapo Tofu is traditionally served hot over a bed of freshly cooked rice. The rice acts as a blank canvas to soak up the flavorful sauce. You can also serve it with noodles, such as udon or ramen, for a heartier meal. Consider adding some steamed or stir-fried vegetables on the side to create a balanced and nutritious meal. Garnish with extra chili oil or sesame seeds for added flavor and visual appeal. A sprinkle of chopped cilantro can also add a refreshing touch.
