* 1 block of medium firm Tofu cut into 1 inch cubes * 3 tbsp Oil * 3 tbsp minced Ginger * 1 tbsp minced Garlic * 1 tbsp Sichuan Peppercorns, toasted and ground * 100g of minced Shiitake Mushrooms * 1 tbsp Broad Bean Paste (Toban Djan) * 1 tbsp fermented Black Bean Paste * 1 tbsp Cornstarch + 1 tbsp water slurry * 1 tbsp chili oil (optional) * Green Onions to garnish
**Directions:**
1. Boil the cubes of medium firm Tofu for about 60 seconds to allow the Tofu to firm up. 2. In a wok over medium heat, add the oil and allow it to heat up. 3. Once the oil is hot, add the finely diced Shiitake Mushrooms and saute until they are slightly golden. 4. Then add the Garlic and Ginger, and saute for 30-60 seconds. 5. Then add the 3/4 of the finely ground Sichuan Peppercorns, this will infuse the oil. 5. Now add the Toban Djan and the Black Bean paste, and saute until 30-60 seconds or until the paste completely mixed into the oil. 6. Then add 3/4 cup of Water, and bring to a boil. 7. Then add the Cornstarch slurry and stir until the sauce thickens. 8. Now gently add the Tofu and stir it with the sauce careful not to break the Tofu. 9. Once the Tofu is coated, take it off the heat. 10. Garnish with Scallions or Green Onions and a drizzle of chili oil. 11. Enjoy!!
10 Comments
#[Sichuan Mapo Tofu Tutorial Video](https://youtu.be/G2jfkJgLM7Q)
**Prep Time:** 5 minutes
**Cook Time:** 15 minutes
**Serving:** 1-2
**Ingredients:**
* 1 block of medium firm Tofu cut into 1 inch cubes
* 3 tbsp Oil
* 3 tbsp minced Ginger
* 1 tbsp minced Garlic
* 1 tbsp Sichuan Peppercorns, toasted and ground
* 100g of minced Shiitake Mushrooms
* 1 tbsp Broad Bean Paste (Toban Djan)
* 1 tbsp fermented Black Bean Paste
* 1 tbsp Cornstarch + 1 tbsp water slurry
* 1 tbsp chili oil (optional)
* Green Onions to garnish
**Directions:**
1. Boil the cubes of medium firm Tofu for about 60 seconds to allow the Tofu to firm up.
2. In a wok over medium heat, add the oil and allow it to heat up.
3. Once the oil is hot, add the finely diced Shiitake Mushrooms and saute until they are slightly golden.
4. Then add the Garlic and Ginger, and saute for 30-60 seconds.
5. Then add the 3/4 of the finely ground Sichuan Peppercorns, this will infuse the oil.
5. Now add the Toban Djan and the Black Bean paste, and saute until 30-60 seconds or until the paste completely mixed into the oil.
6. Then add 3/4 cup of Water, and bring to a boil.
7. Then add the Cornstarch slurry and stir until the sauce thickens.
8. Now gently add the Tofu and stir it with the sauce careful not to break the Tofu.
9. Once the Tofu is coated, take it off the heat.
10. Garnish with Scallions or Green Onions and a drizzle of chili oil.
11. Enjoy!!
[Best Stir Fry Tofu Dishes](https://berryberrylife.com/best-tofu-recipes-to-try-at-home/)
Awesome recipe ty. I want to like tofu but I hate it but this looks amazing I can just veg this up and keep the recipe sans tofu. Ty.
I loveeee mapped tofu, except sorry I hate mushrooms. It looks delicious tho!! Wow!
Thanks for this!
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Would using firm tofu remove the need to boil it as the first step? Or does boiling change the texture somehow?
It looks delicious, thanks for this
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