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Vegetarian Mapo Tofu FTW

(These quantities serve one person, maybe with some leftovers)

Start jasmine rice in a rice cooker.

Chop:

Heat a large pan or wok, and add:

Once hot toss the garlic, sichuan pepper and onions into the pan, and cook to infuse into the oil and toast a little

While cooking, chop:

Once the garlic/chili/onion is slightly toasted, add:

(you're now cooking at a lower temperature because of the liquid)

Then add:

Cook on medium or low-medium heat (not too much maillard reaction) until the rice is ready

Then stir a heaped teaspoon of corn starch into some warm water, and mix into the tofu

Taste and make final adjustments to quantities of oyster sauce, acid/vinegar, cooking wine, chili.

Serve over the rice, garnish with coriander leaves (cilantro), or spring onion
if you want to be traditional.

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