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Vegetarian mapo tofu Fushia Dunlop

Categories: Chinese|Vegetarian
Nb persons: 0
Yield:
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Source: https://thebackyardlemontree.com/2013/06/17/fuchsia-dunlops-vegetarian-mapo-tofu/

Adapted from Fuchsia Dunlop’s Every Grain of Rice Simple: Chinese Homestyle Cooking
500–600 grams (1.1 – 1.3 pounds)	plain white tofu*, (see note below)
	Salt
4 baby leeks or spring onions, green parts only
4 tablespoons	cooking oil
1 tablespoon	fermented black beans, rinsed and drained
2½ tablespoons	Sichuan chilli bean paste
2 teaspoon	ground red chillies, (optional)
1 tablespoon	finely chopped ginger
1 tablespoon	finely chopped garlic
100ml	stock
	water, alternative
¼ teaspoon	ground white pepper
2 teaspoon	potato flour or corn flour mixed with 2 tablespoons of cold water
¼–½	ground roasted Sichuan pepper
Cut tofu into 2 cm cubes and place in a pan of very hot, salted water while you prepare the rest of the ingredients (do not let the water boil or the tofu will become tough and porous). Finely slice the green parts of the baby leeks or spring onions at a steep angle. Heat wok, add oil and reduce heat to medium. Add chilli paste and fry until oil is a rich red color and smells fragrant. Then add black beans and ground chillies (if using). Stir fry for a few seconds then add garlic and ginger. Take care not to overcook seasonings, reduce heat if necessary and let seasonings sizzle until the sauce is rich and fragrant. Remove the tofu from water with a perforated spoon, shake out excess water and add gently to the sauce, pushing the tofu gently through the sauce and taking care not to break up the tofu. Add stock or water, white pepper and salt and mix gently, bring to a gentle boil and let simmer for a few minutes until tofu has absorbed the flavours of the sauce. Add the leek slices now (if you are using them) and simmer until they are tender, then gradually add as much of the cornflour mixture as needed until the sauce thickens and clings nicely to the tofu. If you are using spring onion greens, add these now and stir them gently through the tofu and sauce. Pour tofu into a bowl, sprinkle with Sichuan pepper and serve with rice and greens. * At my local Chinese supermarket there’s so many brands and grades of tofu it gets a bit confusing. I usually just buy a packet with a braised mapo tofu like dish on the wrapping. Last time I bought pressed silken tofu which is slightly sturdier than the plain silken tofu and that worked really well. Feeds 2–3 people with greens and rice. Sichuan salt and pepper mix Adapted from Simple Chinese Food by Kylie Kwong
1 tablespoon	Sichuan peppercorns
3 tablespoons	sea salt

Roast peppercorns and salt in a small cast iron pan, until pepper smells fragrant and begins to ‘pop’, and then take off heat.
Cool, grind to a powder in a mortar and pestle or spice grinder.
Store in an airtight container.
Vegan, vegetarian

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