Mapo Tofu

This recipe was written by a guest contributor, Osamu Tsuda. Read about Osamu here.

This is one of my favorite childhood tofu-based recipes and while it is often combined with ground pork, there are ways to get around this barrier! 

Ingredients

• 1/2 head garlic: minced

• 3-5 Spring Onions/Scallions: finely chopped

• 1 Shallot: minced, optional

• 1 tbsp Fresh Ginger: minced

• 1 block tofu: drained and cubed

• 1 Block Extra-Firm Tofu or Seitan: drained and ground

• 3-5 Shiitake Mushrooms: sliced or minced

• White Pepper

• 1 tbsp Corn Starch

• 1 tbsp Miso

• 2 tbsp Black Bean Paste

• Chinese Five Spice: optional, to taste

• Chili Oil: optional, to taste

• Soy sauce: to taste

• Salt: to taste

• Sesame oil: to taste

• Rice 

Preparation

1. Chop and mince half a head of garlic and 3-5 green onions/scallions. If you really like the flavor of onion, you can a shallot to this as well. Chop and mince a tablespoon of ginger. Add all minced vegetables to a bowl and place to the side. 

2. You’ll need a single block of firm tofu, as well as a ground meat substitute like mashed-up extra-firm tofu or seitan. Place the block of tofu in a strainer and let the water drain. Break up the firm tofu or seitan in a bowl until it’s the consistency of ground meat. Cut the other block of tofu into cubes, and place it in a separate bowl. 

3. Get 3-5 fresh shiitake mushrooms and either mince them finely or cut them into slices, whichever is you prefer. I find that mincing can add to the flavor of the dish, and it is thus my preferred method. 

4. Using a wok (or if you don’t have one, a cast-iron skillet), add oil, add your ground tofu on high heat and cook to allow the additional water to evaporate for one to two minutes. Now you can add your chopped scallion/ garlic/ ginger/ shallot combo to the tofu, as well as your shiitake mushroom. Sautee for another few minutes until everything is browned and softened. If you’d like to add additional bulk to the dish, you can add additional veggies like eggplant, which you should do at this time.

5. Add a few pinches of salt, white pepper, and Chinese Five Spice. This combo really adds to the richness and umami of the dish!

6. Add some black bean paste, miso paste, and Asian chili oil to taste, and stir to combine. 

7. Now add a cup of water mixed with some corn starch as a thickening agent, stir to combine, and bring to a low simmer.

8. Once reduced, gently add your diced tofu. 

9. Allow it to cook and continue mixing carefully, making sure not to break up the diced tofu. 

10. Add additional salt, soy sauce, and/or black bean miso if you feel it needs it. You can also add sesame oil if you like that flavor.  

11. Serve with the side with rice and enjoy!