Ingredients: |
Ingredients: Tofu
- 1 pound silken or soft tofu
- 8 cups water
- 1 1/2 tablespoons salt
Slurry
- 1 teaspoon cornstarch
- 1/2 cup water
Sauce
- 3 tablespoons canola or vegetable oil
- 2 to 2 1/2 tablespoons doubanjiang
- 1 tablespoon black bean garlic sauce
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon Sichuan peppercorn, ground (use less or more depending on desired spice level)
- 1 1/2 tablespoons gochugaru
- 1/2 teaspoon sugar
- 1 stalk of scallions, thinly sliced, dark green pieces separated from light green and white pieces
- 1/2 tablespoon sesame oil
|
Directions: |
Directions:Prepare the Tofu:
1. If you are using tofu that comes in a plastic container, drain the block of tofu and remove it from the package. Cut the tofu into 3/4-inch cubes.
2. Add 8 cups of water and salt to a saucepan and bring it to boil. Remove the saucepan from heat.
3. Using a skimmer or slotted spoon, carefully lower the tofu cubes into the hot water. Let the tofu sit in hot water as you prepare the sauce (see note 6).
Prepare the Slurry:
1. Add the cornstarch and 1/2 cup water to a small bowl and stir to combine. Set it aside.
Prepare the Sauce:
1. Heat the canola oil in a wok over medium-low to low heat. Add the doubanjiang to the wok and stir to combine with the oil. Heat the sauce for about 1 minute, until you can smell the aroma. If you are noticing that the doubanjiang is darkening really quickly, reduce the heat.
2. Next, add the black bean garlic sauce, garlic, and ginger. Stir for about 1 minute, until you can smell the garlic. Add the ground Sichuan peppercorn, gochugaru, and sugar. Stir to combine.
3. Give the cornstarch slurry a quick stir to break up the starch that has settled to the bottom of the bowl. Pour the slurry into the wok and mix with the rest of the sauce. Increase the heat slightly and let the sauce simmer for 2 minutes, until it bubbles and starts to thicken. Add the white and light green parts of the scallion and toss with the sauce.
4. Use a skimmer or slotted spoon to carefully transfer the tofu from the hot water to the wok. Make sure to drain as much water as possible.
5. Carefully use a wok spatula (or any wide spatula) to fold the tofu into the sauce. Transfer the tofu and sauce to a serving bowl.
6. Drizzle the sesame oil over the tofu. Garnish the bowl with the dark green parts of the scallion. Serve with jasmine rice. |
This recipe for Mapo Tofu is from