Vegetarian Mapo Tofu

Ingredients

• 1 block medium firm tofu
• 6–8 dried shiitake mushrooms (or other dried mushrooms), soaked 30 min in warm water
• Reserved mushroom soaking liquid (dashi)
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 scallions (white part minced, green part chopped for garnish)
• 1 tbsp Sichuan fermented chilli-bean paste (doubanjiang), or to taste
• 1 tsp soy sauce (light)
• 1 tsp vegetarian chilli oil (optional), solids preferred
• 1 tsp dark soy sauce (for thickening)
• 1.5 tsp cornflour (cornstarch)
• 1–2 tsp ground Sichuan peppercorn (toasted & ground)
• 2–3 tbsp neutral oil (for frying)

Method

1. Drain the tofu and cut into large cubes. Steam for 10 minutes (or microwave on medium for 2 minutes) to remove excess moisture. Drain again and set aside.
2. Squeeze soaked mushrooms dry and finely mince. Reserve the soaking liquid as a mushroom dashi.
3. In a dry pan, toast Sichuan peppercorns until fragrant. Remove and grind to a fine powder.
4. Heat oil in the same pan over medium heat. Add minced mushrooms. Cook until most of the water evaporates and the mushrooms start to brown. Add garlic, ginger, scallion whites and 1/3 of Sichuan peppercorn powder. Cook until soft and fragrant.
5. Add doubanjiang. Stir and cook to release oils and deepen flavour. Add chilli oil if using. Mix well.
6. Deglaze with soy sauce. Add mushroom dashi, scraping up any fond. Bring to a boil.
7. Carefully add steamed tofu cubes. Add another 1/3 of Sichuan peppercorn powder. Simmer with the lid on for 5 minutes to let the tofu absorb flavours.
8. Mix cornflour with dark soy sauce until no lumps remain. Stir this mixture into the simmering pan a little at a time until the sauce reaches your desired thickness.
9. Add the remaining 1/3 of Sichuan peppercorn powder for the numbing sensation. Finish with chopped scallion greens.