Mapo Tofu with Bok Choy
Kelly Allen
This is a veggie-centric riff on the Sichuan dish, Mapo Tofu. "Ma" refers to pockmarks, while "po" indicates an elderly woman. It's a classic recipe dating back to the late Qing dynasty. The traditional version uses ground pork, but we've skipped that in favor of extra chiles, mushrooms, and bok choy.
Ingredients
- 1-1½ lbs baby bok choy, halved (quartered if large)
- 4-8 tbsp sesame oil
- 1½ tbsp Sichuan peppercorns (coarsely ground, reserve 1/4 teaspoon for garnish at the end)
- 3 tbsp ginger, minced
- 3 tbsp garlic, minced
- 1 tbsp fermented black beans
- 1-2 Thai bird chilies (thinly sliced)
- 4 oz shiitake mushrooms, sliced
- 1-2 tbsp spicy bean sauce (píxiàn dòubàn)
- 1 tbsp chili oil
- ⅔ cup vegetable or mushroom stock
- 2 tsp cornstarch mixed with 1 tbsp water
- 1 pound silken tofu cut into 1-inch cubes
- ¼ tsp sugar
- Sliced scallions, for serving
Preparation
- Prepare the bok choy: Fill a steamer (or a pot nested with a colander) partway with water. Bring to a boil. Tuck the bok choy into the steamer. Steam until the bok choy is tender, about 10 minutes. Remove from the steamer and set aside.
- In a wok over medium-low heat, warm about half of the sesame oil and Sichuan peppercorns. Cook for 30 seconds, then add the ginger and garlic. Cook until fragrant, about 2 minutes more. Add the fermented black beans and chilies, and cook for a few minutes more.
- Increase the heat to medium and add the shiitakes to the wok. Add more oil, as needed. Cook until the mushrooms are cooked down and slightly caramelized, about 5 minutes.
- Add the spicy bean sauce and chili oil to the mushrooms, stirring well. Bring the heat to high and add the stock to the wok. Simmer for about a minute.
- Stir the cornstarch mixture, whisking constantly. It should thicken slightly after a few minutes.
- Add the tofu to the wok and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the remaining sesame oil and sugar. Stir to combine.
- To serve, nestle a portion of the bok choy into a dish and sauce with a generous portion of the tofu. Sprinkle a touch of the remaining Sichuan peppercorns and the scallions overtop before serving. Best served over hot rice or noodles.
