Chickpea mapo tofu
Yeung Man Cooking · ♥ 13.8K likes · 638.6K views · 25 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Put four dried shiitake mushrooms in a small saucepan with two and a half cups of water, cover and bring to a boil.
- 4 whole dried shiitake mushrooms
- 2½ cups water
- green onion
- 1 cup canned chickpeas
Finely chop two to three sticks of green onion; rinse and drain one cup of canned chickpeas and mash them with a fork to a crumbled texture.
Drain the medium firm tofu and carefully slice it into bite-size cubes.
Choosing medium-firm tofu
Pour out and set aside the mushroom water, cool the mushrooms with cold water, squeeze out the excess liquid, remove the stalks and chop them finely.
- 2 tsp Sichuan peppercorns
Toast two teaspoons of Sichuan peppercorns in a saute pan over medium heat about a minute, then crush them in a pestle and mortar.
- 3 tbsp chili oil
Return the saute pan to medium heat with three tablespoons of chili oil, the crumbled chickpeas and the shiitake mushrooms and saute a couple of minutes.
Doubanjiang, the backbone
Add the ginger and garlic and saute two to three minutes.
Add an optional teaspoon of cayenne pepper, two tablespoons of doubanjiang and the toasted Sichuan peppercorns and stir.
- 1 tsp cayenne pepper
- 2 tbsp doubanjiang
- 1 tsp cane sugar
- 2 tsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp potato starch
- 1 tbsp water
Add the reserved mushroom water, one teaspoon cane sugar, two teaspoons rice vinegar, one tablespoon soy sauce and an optional teaspoon of dark soy sauce, and stir.
Make a slurry of two teaspoons potato starch with one tablespoon water, pour it in slowly while stirring, add the tofu, gently stir to coat and let the sauce bubble another minute.
Potato starch slurry and garnish