No Rules Mapo Tofu
This ‘No Rules Mapo Tofu’ is an untraditional take on the classic dish which holds its origins within Sichuanese cooking. This version is heavy on the chilli oil; so go for your favourite ‘oil-heavy’ brand as opposed to a ‘chilli crisp’ or chunkier ‘rayu’. In this case, I’ve opted for White Mausu’s ‘Smoky Chilli Oil’ which has a lot of complex toasty notes and a good depth of chilli flavour.
For the spice mix (Xinjiang-style seasoning mix)
40g cumin seeds
20g coriander seeds
20g green Sichuan peppercorns
20g red Sichuan peppercorns
40g Sichuan chilli flakes
10g black peppercorns
10g cloves
20g sea salt
20g granulated sugar
40g msg
For the mushroom base
30g dried mushroom (shiitake work well)
300ml hot water
For the Mapo Tofu
100g chilli oil
30g peeled garlic (minced)
20g fermented black beans (chopped)
10g dried tvp mince (optional)
5g gochugaru (Korean chilli flakes)
10g spice mix (see above)
30g doubanjiang
50ml rice wine
5g kombu dashi powder (or msg)
30g granulated sugar
1 tsp truffle oil (optional)
2 tsp Sichuan peppercorn oil
2 tbsp black rice vinegar
600g medium-soft tofu
1 tbsp corn flour (mixed with 2 tbsp water)
METHOD:
1. To prepare the spice mix, take your whole spices and gently toast for 2-3 minutes or until fragrant. Once toasted, allow the spices to cool before adding the remaining ingredients and crushing to a fine powder using a spice grinder, or a pestle and mortar.
The above quantities will give you more spice mix than you need; so store the leftovers in a sealed container and keep in your cupboard.
2. For the mushroom base, rehydrate the dried shrooms with the measured in a heatproof container. Once cooled, blend the mixture in to a smooth paste.
3. For the Mapo Tofu, place a deep sauce pan over a medium heat and add your chilli oil. Once the oil is shimmering, add the garlic and black beans. Once the garlic begins to brown a little, add your TVP, chilli flakes, spice mix and the doubanjiang before continuing to fry for 1-2 minutes. Deglaze your pan with the rice wine; then add the mushroom paste and remaining ingredients, except for the tofu and cornflour slurry.
Cook the mixture over a low heat for roughly 10-15 minutes. The oil should start to split and rise to the top. Taste the sauce for seasoning before adding the tofu, and simmering for 10 more minutes.
4. To thicken your Mapo Tofu, combine the corn flour with 2 tbsp of water and mix until homogeneous. Slowly pour the mixture in to the sauce and stir it gently; so as to not to break up the tofu too much. Cook for a further 5 more minutes or until the sauce is glossy and has thickened up.
5. To serve, ladle your Mapo Tofu over your choice of carbs. This works great over rice or noodles, but also makes an incredible filling for toasties. Garnish as desired, and store any leftovers in your fridge for up to 3 days.