Vegetarian Mapo Tofu – Spicy Sichuan Classic скачать в хорошем качестве

Vegetarian Mapo Tofu – Spicy Sichuan Classic

Make Vegetarian Mapo Tofu (麻婆豆腐) – a fiery Sichuan classic made 100 % meat-free. Spicy doubanjiang, numbing peppercorns and shiitake “mince” deliver restaurant flavour in 30 minutes. Full recipe ↓ 00:00 Intro & why tofu rocks 00:31 Prep tofu straight from pack 01:18 Three quick ways to firm tofu 01:53 Cube, then steam tofu 02:17 Ingredient rundown 02:51 Soak & mince dried mushrooms 04:45 Prep aromatics 05:43 Toast Sichuan peppercorn 06:30 Brown the mushroom “mince” 07:57 Build the spicy sauce 08:40 Deglaze & add stock 08:58 Add tofu & simmer 09:41 Dark soy cornstarch slurry 11:17 Final pepper hit & garnish 12:13 Wine pairing Ingredients (Serves: 3–4) Tofu & Prep: • 1 block medium firm tofu • Microwave, salted boiling water or steamer (for prep) Mushroom “Mince”: • 6–8 dried shiitake mushrooms (or other dried mushrooms), soaked 30 min in warm water • Reserved mushroom soaking liquid (dashi) Aromatics (Chinese Holy Trinity): • 2 cloves garlic, minced • 1 thumb-sized piece of ginger, grated • 2 scallions (white part minced, green part chopped for garnish) Seasoning & Sauce: • 1 tbsp Sichuan fermented chilli-bean paste (doubanjiang), or to taste • 1 tsp soy sauce (light) • 1 tsp vegetarian chilli oil (optional), solids preferred • 1 tsp dark soy sauce (for thickening) • 1.5 tsp cornflour (cornstarch) • 1–2 tsp ground Sichuan peppercorn (toasted & ground) • 2–3 tbsp neutral oil (for frying) Method 1. Drain the tofu and cut into large cubes. Steam for 10 minutes (or microwave on medium for 2 minutes) to remove excess moisture. Drain again and set aside. 2. Squeeze soaked mushrooms dry and finely mince. Reserve the soaking liquid as a mushroom dashi. 3. In a dry pan, toast Sichuan peppercorns until fragrant. Remove and grind to a fine powder. 4. Heat oil in the same pan over medium heat. Add minced mushrooms. Cook until most of the water evaporates and the mushrooms start to brown. Add garlic, ginger, scallion whites and 1/3 of Sichuan peppercorn powder. Cook until soft and fragrant. 5. Add doubanjiang. Stir and cook to release oils and deepen flavour. Add chilli oil if using. Mix well. (For a more authentic flavour profile, add fermented black bean to taste.) 6. Deglaze with soy sauce. Add mushroom dashi, scraping up any fond. Bring to a boil. 7. Carefully add steamed tofu cubes. Add another 1/3 of Sichuan peppercorn powder. Simmer with the lid on for 5 minutes to let the tofu absorb flavours. 8. Mix cornflour with dark soy sauce until no lumps remain. Stir this mixture into the simmering pan a little at a time until the sauce reaches your desired thickness. 9. Add the remaining 1/3 of Sichuan peppercorn powder for the numbing sensation. Finish with chopped scallion greens. To Serve: • Serve hot with steamed rice. • Best paired with dry white wine such as Assyrtiko or Sauvignon Blanc. Salt Management • Aim for 1% salt relative to the weight of the tofu. For example, for 500g of tofu, aim for no more than 5g of salt to start with. • This means ensuring that the combined salt from your seasonings (light soy, dark soy, and Doubanjiang) does not exceed 5g. To calculate this, check the packaging and look for the sodium (Na) content per 100ml. Multiply that number by 2.5 to get the salt percentage of each seasoning. • Typically, this works out to roughly 16% for light soy, 13% for dark soy, and 20% for Doubanjiang. • To maximise Sichuan flavour, aim for 3g of salt from Doubanjiang, and 1g each from light and dark soy. • Divide those salt targets by their respective salt percentages. This gives you 15g Doubanjiang, 6.25g light soy, and 7.69g dark soy as a safe starting point. ____ Follow us on Instagram:   / w2kitchn   Join us on Patreon for behind-the-scenes & more:   / w2kitchen   #W2Kitchen #mapotofu #vegetarianrecipes