Mapo Tofu & Rice

• Jasmine Rice(300 g)
• Tofu(400 g)
• Mushroom(250 g)
• Rapeseed Oil(2 tbsp)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Green Onions(4)
• Douban Paste(2 tbsp)
• Soy sauce(1 tbsp)
• Sichuan Pepper(1 tsp)
• Chili Oil(1 tbsp)
• White sugar(1 tsp)
• Cornflour(2 tsp)
• Water(2 tbsp)

Method

1. 1

   Cook {Jasmine Rice} in plenty of water according to the pack instructions until tender. Drain, cover, and keep warm.

   ~12 min

2. 2

   While the rice cooks, pat {Tofu} dry and break it into bite-size pieces. Finely chop {Mushroom}, mince {Garlic}, grate or finely chop {Ginger}, and thinly slice {Scallions}, keeping some green tops for serving.

   ~10 min

3. 3

   Heat {Vegetable oil} in a large skillet or wok over medium-high heat. Add the mushrooms and cook until their moisture cooks off and they turn browned at the edges, 4 minutes. Stir in {Garlic}, {Ginger}, the white parts of the {Scallions}, {Doubanjiang}, and {Szechuan Peppercorns}, and cook for 1 minute until fragrant.

   ~5 min

4. 4

   Add {Soy sauce}, {Chili Oil}, {White sugar}, and 300ml water. Slide in the {Tofu} and simmer gently for 5 minutes so the tofu absorbs the sauce without breaking up too much.

   ~5 min

5. 5

   Mix {Cornstarch} with {Water} to make a smooth slurry. Stir it into the pan and cook for 1 minute until the sauce turns glossy and lightly thickened, coating the tofu and mushrooms.

   ~1 min

6. 6

   Spoon the rice into bowls, ladle over the mapo tofu, and finish with the sliced green tops of the scallions.

   ~0 min