Mushroom Mapo Tofu with Quinoa Rice

Dou Dou (豆豆)

Mushroom Mapo Tofu with Quinoa Rice

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 servings

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

Firm tofu (硬豆腐)

Five-spice dried tofu (五香豆乾)

White / king oyster mushrooms (白菌/雞髀菇)

Dried shiitake mushrooms (乾冬菇)

Cilantro (芫茜)

Ginger (薑)

Dried red chilies (辣椒乾)

Spicy bean paste (辣豆瓣醬)

Soy sauce (醬油)

Coconut sugar (椰糖)

Mushroom powder (香菇粉)

Korean chili flakes (韓國辣椒粉)

Sesame oil (麻油)

Sichuan peppercorn oil (花椒油)

Cornstarch slurry (生粉水)

Quinoa rice (藜麥飯)

Method

Prepare the mushrooms

Build the sauce base

Season the broth

Cook the tofu

Finish and thicken

Garnish and serve

Notes

For less heat, skip the dried chilies and use ½ tsp gochugaru. No Sichuan peppercorn oil? Toast 1 tsp whole Sichuan peppercorns, crush, and add with the broth. Serve over quinoa rice (50:50 rice-quinoa mix) for extra protein.