Mapo Tofu & Rice

• Jasmine Rice(300 g)
• Tofu(500 g)
• Mushroom(250 g)
• Vegetable oil(1 tbsp)
• Doubanjiang(2 tbsp)
• Garlic(3 cloves)
• Ginger(2 tsp)
• Szechuan Peppercorns(1 tsp)
• Soy sauce(1 tbsp)
• Chili flakes(1 tsp)optional
• Cornstarch(2 tbsp)
• Vegetable Stock(360 ml)
• Sesame oil(2 tsp)
• Spring Onion(3)

Method

1. 1

   Rinse {Jasmine Rice} until the water runs mostly clear. Add to a pot with water (about 1:1.25 rice-to-water). Bring to a boil, cover, and cook on low until tender; keep covered off heat.

   ~15 min

2. 2

   While the rice cooks, tear or cut {Tofu} into irregular bite-size pieces. Finely chop {Mushroom} into a mince. Thinly slice {Scallions}. Grate {Ginger} and finely chop {Garlic}.

   ~10 min

3. 3

   Heat {Vegetable oil} in a deep skillet over medium-high. Add the minced {Mushroom} and cook, stirring, until most moisture cooks off and it turns lightly golden. Stir in {Doubanjiang}, {Ginger}, {Garlic}, {Szechuan Peppercorns}, and {Chili flakes} (if using) for 30–60 seconds until fragrant.

   ~5 min

4. 4

   Add {Vegetable Stock} and {Soy sauce}. Bring to a simmer. In a small bowl, whisk {Cornstarch} with 3 tbsp water until smooth, then stir it into the pan. Simmer until the sauce turns glossy and lightly thickened.

   ~3 min

5. 5

   Gently fold in the {Tofu} and half the sliced {Scallions}. Simmer just until the tofu is hot and the sauce clings to it. Turn off heat and stir in {Sesame oil}.

   ~4 min

6. 6

   Fold the mapo tofu mixture into the cooked {Jasmine Rice} until the grains are evenly coated. Serve hot, topped with the remaining {Scallions}.

   ~3 min