Aubergine mapo tofu, a take on the classic Sichuanese dish which uses silky aubergine and shitake mushrooms. A really easy one pan dish that comes together in less than 30 minutes! You can buy the chilli bean paste at most supermarkets.
Serve 4
INGREDIENTS
35g dehydrated shiitake mushrooms
400ml boiling water (to hydrate mushrooms)
1/2 tbsp Sichuan peppercorns
3 tbsp vegetable oil
2 large aubergines, small diced
4 spring onions, finely sliced
2 tbsp garlic, finely chopped
2 tbsp ginger, finely chopped
3 tbsp doubanjiang (fermented chili bean paste)
2 tbsp shaoxing wine
2 tbsp soy sauce
400ml water (including reserved mushroom stock)
1 tsp sugar
1 tbsp cornflour, mixed with 2 tbsp cold water
300g soft tofu (not silken), cubed
Toasted sesame oil
METHOD
1. Soak the dehydrated shiitake mushrooms in 275ml boiling water for 10-15 minutes until soft. Drain, reserving the soaking liquid, and finely chop the mushrooms.
2. Heat a dry frying pan over medium heat. Toast the Sichuan peppercorns until fragrant, about 1-2 minutes. Grind them into a coarse powder using a mortar and pestle or spice grinder. Set aside.
3. Heat a generous amount of oil in the same pan over medium-high heat. Fry the aubergine pieces until golden and tender, about 7 minutes.
4. Add the white parts of the spring onion, shitake mushrooms, garlic, ginger, and doubanjiang. Pour in the shaoxing wine, soy sauce and bring to a simmer, for 2-3 minutes over medium heat.
5. Pour in the mushroom stock, simmering for 2 minutes. Add the cornflour slurry to thicken the sauce, simmer for 2 minutes until the sauce is glossy and coats the aubergine.
6. Gently fold in the tofu cubes to warm through.
7. Sprinkle over the Sichuan pepper and spring onion. Drizzle over sesame oil to serve.
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