Vegetarian Mapo Tofu with Shiitake and Sichuan Pepper

Steps

1. Step 1

   Put the rinsed rice and water in a saucepan with a tight lid. Bring to a boil over high heat, then turn the heat to low, cover, and cook 15 minutes. Take off the heat and leave covered until you're ready to serve.

   20 min, hands-off

   • 1 1/2 cups jasmine rice
   • 2 1/4 cups water
2. Step 2

   While the rice cooks, toast the Sichuan peppercorns in a dry skillet over medium heat, shaking the pan, until fragrant, about 2 minutes. Tip them onto a plate to cool, then grind to a powder in a spice grinder or crush with the bottom of a heavy pan. Set aside.

   4 min

   • 1 tsp Sichuan peppercorns
3. Step 3

   Bring a small pot of water to a gentle simmer, add a big pinch of salt, and slide in the cubed tofu. Let it sit 2 minutes, then drain carefully in a colander. This firms it up so it holds together in the sauce.

   5 min

   • 1 lb silken or soft tofu
4. Step 4

   Heat the oil in a wok or large skillet over medium-high heat. Add the chopped shiitake and cook, stirring, until browned and the pan is dry again, 5 to 6 minutes.

   6 min

   • 6 oz fresh shiitake mushrooms
   • 3 tbsp neutral oil, such as vegetable or peanut
5. Step 5

   Turn the heat to medium. Add the chili bean paste, black beans, ginger, garlic and chili flakes. Stir constantly for 1 to 2 minutes, until the oil turns red and smells fragrant. Don't let the garlic scorch.

   2 min

   • 2 tbsp chili bean paste (doubanjiang)
   • 1 tbsp fermented black beans
   • 1 tbsp ginger
   • 4 cloves garlic
   • 1 tsp ground chili flakes or Korean gochugaru
6. Step 6

   Pour in the broth, soy sauce and sugar. Bring to a simmer, then gently slide in the drained tofu. Simmer 5 minutes, nudging the pan now and then instead of stirring, so the cubes stay whole.

   5 min

   • 1 1/2 cups vegetable broth
   • 1 tbsp soy sauce
   • 1 tsp sugar
7. Step 7

   Stir the cornstarch into the cold water until smooth. Drizzle half of it into the simmering pan while pushing the sauce gently with the back of a spoon. Let it bubble 30 seconds; if you want it thicker, add the rest. The sauce should coat a spoon.

   2 min

   • 2 tbsp cornstarch
   • 3 tbsp cold water
8. Step 8

   Turn off the heat. Drizzle over the sesame oil, scatter most of the scallions and about two-thirds of the ground Sichuan pepper over the top, and fold once, gently. Fluff the rice and spoon the tofu over it, finishing each bowl with the remaining scallions and Sichuan pepper.

   2 min

   • 1 tsp toasted sesame oil
   • 3 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026