© Provided by Salon Augment Mapo Tofu
Mushroom Mapo Tofu Meera Sodha’s “East”
Mapo tofu is a well-loved Sichuanese basin that originated in Chengdu centuries ago. The actuality that it is still served in best Sichuan restaurants (and account in the Sodha household) gives you some abstraction of its popularity. My adaptation of this acclaimed basin is fabricated with compact shiitake mushrooms, leeks, and broth, all layered over with ablaze Sichuan peppercorns and a bewitched booze (toban djan) fabricated of fermented fava beans. The aftereffect is acidity amplified—and that never grows old.
Note: Many big supermarkets banal Lee Kum Kee chile bean booze (a brewed fava bean paste). The salted brewed atramentous beans, however, are not so calmly found: attending online or in Asian supermarkets. If you can’t acquisition them, aloof leave them out and division the basin to taste.
Recipe: Augment Mapo Tofu
1. Put the Sichuan peppercorns into a adhesive and bullwork well. Take a detect and bacchanal in their aberrant and admirable grapefruit smell.
2. Heat the canola oil in a ample frying pan on a average flame. Once hot, add the garlic and ginger, and stir-fry for 2 minutes. Add the mushrooms, baker for 6 minutes, again add the leek and stir-fry for a added 2 minutes, until the leeks abate and unravel. Alteration the vegetables to a bowl.
3. Put the sesame oil, arena Sichuan peppercorns, chile bean sauce, soy sauce, and atramentous beans into the aforementioned pan and fry for a brace of minutes, until the oil separates. Add the tofu, activity to coat, again acknowledgment the vegetables to the pan. Pour over the stock, accompany to the boil, again activity in the cornstarch adhesive and calefaction until the booze thickens. Take off the calefaction and alteration to a confined dish. Garnish with the blooming onion strips and serve with apparent white rice.
If you adulation this recipe as abundant as we do, analysis out Meera Sodha’s “East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing.”
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