Mapo Tofu (Mabo Dou Fu)

Nothing satisfies my hunger than spicy food. I may sound crazy, but the spicier it gets, the better I feel! So today I made myself this delicious tasteful Mapo Tofu. Originated from a province in China called Szechuan, this dish is very popular and loved by many. I improvised a little bit and added some Shiitake mushrooms because they are my favorite, and of course, lots and lots of chilis! If you are up for some heat in your food, you should give this a try.

Ingredients:

- 1 block silken tofu (19 oz box)

-  1/4 lb ground pork

- 4 dried Shiitake mushrooms, soaked in hot water for 15 minutes then chopped

- 3 tbsp Szechuan spicy bean paste (辣豆瓣酱)

- 2 tbsp chili powder

- 2 tbsp cooking oil

- 3 tbsp chili oil

- 1 tbsp Szechuan peppercorns (roasted and ground to powder)

- 1 tbsp light soy sauce

- 1 tsp fermented black beans (rinsed and pounded)

- 2 stalks of leeks or scallions, sliced

- 2 cloves garlic, chopped

- 1/2 cup water

- Salt to taste

Directions:

Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, chopped shiitake mushrooms, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens. Add in the roasted Szechuan peppercorn powder and sliced scallions. Gently stir and blend well. Dish out and serve hot with steamed jasmine rice.