Sichuan Mapo Tofu

Yields: 2 servings

Recipe by Flavor Explosions

Photo by Hodo Kitchen

The legendary Mapo Tofu from Sichuan Province is one of the most popular Chinese dishes around the world. The dish is famously known for it's combination of the numbing spice of the Sichuan peppercorn and the heat of the chili, and the balance between ground meat and tofu. This vegan version utilizes the earthiness of shiitake mushrooms and the umami of miso! This will become a classic in your repertoire, we're sure!

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Ingredients

• 1 (10oz) block of Hodo Extra Firm Tofu locate product

• 1/2 cup water

• 3 tbsp oil

• 2.5 tbsp miso

• 2 cloves garlic, minced

• 2 large dried shiitake mushrooms, rehydrated and diced

• 1 inch ginger, minced

• 1 tsp rice vinegar

• 3/4 tsp paprika

• 1/2 tsp Sichuan peppercorn

• 1/2 tsp salt

• 1/4 tsp chili flakes

• 1/8 tsp white pepper

• 1 scallion, sliced in to thin rings

• 5 sprigs of cilantro, rough chopped with stems

Instructions

1. Soak shiitake mushrooms in water for at least 1 hour, squeeze dry, and reserve mushroom water. Roughly cube (1/4") the tofu and set aside.

2. Add oil to a saucepan on medium heat. Add chili flakes and cook until red. Add garlic and ginger and allow to sweat.

3. Add miso, then shiitakes. Add remaining seasonings, tofu, and water (better yet, the mushroom stock!). Cook until most of the liquid has been absorbed.

4. Garnish with chopped cilantro and scallions, and serve over rice or noodles!

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Sichuan Mapo Tofu

Yield: 2 Servings

Author: Flavor Explosions

The legendary Mapo Tofu from Sichuan Province is one of the most popular Chinese dishes around the world. This vegan version utilizes the earthiness of shiitake mushrooms and the umami of miso!

Ingredients

• 1 (10oz) block of Hodo Extra Firm Tofu LOCATE PRODUCT
• 1/2 cup water
• 3 tbsp oil
• 2.5 tbsp miso
• 2 cloves garlic, minced
• 2 large dried shiitake mushrooms, rehydrated and diced
• 1 inch ginger, minced
• 1 tsp rice vinegar
• 3/4 tsp paprika
• 1/2 tsp Sichuan peppercorn
• 1/2 tsp salt
• 1/4 tsp chili flakes
• 1/8 tsp white pepper
• 1 scallion, sliced in to thin rings
• 5 sprigs of cilantro, rough chopped with stems

Instructions

1. Soak shiitake mushrooms in water for at least 1 hour, squeeze dry, and reserve mushroom water. Roughly cube (1/4") the tofu and set aside.
2. Add oil to a saucepan on medium heat. Add chili flakes and cook until red. Add garlic and ginger and allow to sweat.
3. Add miso, then shiitakes. Add remaining seasonings, tofu, and water (better yet, the mushroom stock!). Cook until most of the liquid has been absorbed.
4. Garnish with chopped cilantro and scallions, and serve over rice or noodles!

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