| 3 | pack | soft tofu |
| 1 | tsp | ginger |
| 2 | clove | garlic |
| 1 | tbsp | spicy or nonspicy doubanjiang |
| 0.67 | tbsp | chili powder |
| 0.5 | tsp | ground sichuan powder (optional) |
| 0.67 | tbsp | soy sauce |
| 1 | tsp | brown sugar |
| 0.25 | tsp | salt |
| 3 | tbsp | oil |
| 2 | tbsp | scallions |
| 1 | tbsp | cornstarch |
| 0.25 | cup | cold water |
| 0.5 | lb | shiitake or brown mushrooms |
| 1 | tbsp | tamari |
make gluten free for KT. and make one portion without mushrooms for jorian!
https://casuallypeckish.com/mapo-tofu/
In a large non-stick pan or wok, fry garlic and ginger on medium heat with oil until lightly golden and aromatic.
Add mushroom mince and brown on high heat, breaking the chunks apart with a spatula.
Push the mushroom mixture to the rims of the pan, making room in the middle of the pan/wok. Add spicy doubanjiang and fry on medium heat to 'wake the spice' up, for about 1 minute. Add in chilli powder, sugar and Sichuan peppercorn (if using). Mix everything in the pan well.
Add soy sauce and 1 cup of water. Mix well then gently add tofu cubes. Lift the pan/wok off the stove and gently swirl the pan to combine tofu with the mushroom sauce. Bring up to a boil then reduce heat to low and simmer (without a lid) for 3 - 5 minutes.
To make the thickening mixture, combine cold water with cornstarch and mix well. Pour the thickening mixture into the pan and gently swirl the pan to thicken the sauce and coat the tofu.
Sprinkle spring onions into the pan, simmer for a further 30 seconds then serve.