Mapo Tofu

This is a sort of botch together of many recipes.

• Authentic mapo tofu
  
• Vegetarian mapo tofu
  
• Mapo eggplant
  

Ingredients

• 1 aubergine, cut into inch size chunks
• 400g silken tofu cut into 2cm cubes
• 250-350g mushrooms blended into coarse particulates
• 1 tablespoon peanut oil (or vegetable oil)
• 2 teaspoons Sichuan peppercorns
• 1 1/2 to 2 tablespoons doubanjiang
• 4-6 spring onions, sliced with some green part reserved for garnish
• 2 cloves garlic, minced
• 1” (2.5 cm) ginger, minced
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 cup vegetable stock
• 1 tablespoon chili oil
• 2 teaspoons soy sauce
• 2 teaspoons sugar

Slurry

• 1 tablespoon cornstarch
• 2 tablespoons water

Method

1. Add oil and sichuan peppercorns into a large pan and cook over medium heat until peppercorns are fragrant and brown.
2. Remove peppercorns from oil and keep to one side
3. Add mushrooms and doubanjiang and cook for 5 mins or until water has evaporated from the mushrooms
4. Add spring onions, ginger, and garlic. fry for a minute until fragrant
5. Pour in Shaoxing wine.
6. Add aubergine, stock, chilli oil, soy sauce, and sugar. Stir well
7. Place the silken on top. Turn the heat down and add a lid to the pan and cook for 10-15 mins.
8. Mix together the cornstarch slurry. Add to pan and gently stir in. Try not to disturb the tofu. You’re really looking for quite a thick consistency so if more slurry is needed, add it!
9. Garnish with the rest of the spring onions
10. Serve with rice.