Mushroom and Pork Mapo Tofu

Name: Mushroom and Pork Mapo Tofu
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 c. long-grain white rice; 6 oz. ground pork; 2 tsp. dry sherry; 1/2 tsp. soy sauce; 1 tbsp. plus 1 tsp. grated peeled fresh ginger, divided; 1/2 tbsp. Szechuan peppercorns; 2 1/2 tbsp. canola oil, divided; 6 oz. shiitake mushrooms, stemmed, caps cut into ¼-inch pieces; 2 tbsp. toban djan or doubanjiang (fermented chili bean paste), depending on desired heat level; 2 large cloves garlic, grated; 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced and kept separate; 1 3/4 c. low-sodium chicken broth; 1 tbsp. cornstarch; 1 10.9-oz pkg. extra-firm silken tofu, cut into ¾-inch cubes; Chili oil, for serving

Try a veggie-loaded version of the weeknight winner.

By Kate MerkerPublished: Jan 14, 2025

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mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

451

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GH Chief Food Director Kate Merker originally developed two versions of this Szechuan dish, a traditional take with just ground pork and a mushroom-based vegan alternative. While each tasted great served solo, we realized that the best iteration was a combination of both.

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Ingredients

1 cup
long-grain white rice
6 oz.
ground pork
2 tsp.
dry sherry
1/2 tsp.
soy sauce
1 Tbsp.
plus 1 tsp. grated peeled fresh ginger, divided
1/2 Tbsp.
Szechuan peppercorns
2 1/2 Tbsp.
canola oil, divided
6 oz.
shiitake mushrooms, stemmed, caps cut into ¼-inch pieces
2 Tbsp.
toban djan or doubanjiang (fermented chili bean paste), depending on desired heat level
2
large cloves garlic, grated
2
scallions, white and light green parts finely chopped, dark green parts thinly sliced and kept separate
1 3/4 cups
low-sodium chicken broth
1 Tbsp.
cornstarch
1
10.9-oz pkg. extra-firm silken tofu, cut into ¾-inch cubes
Chili oil, for serving

Directions

1. Step 1Cook rice per package directions. Meanwhile, in small bowl, combine pork, sherry, soy sauce, and 1 teaspoon grated ginger; let sit until ready to use.
2. Step 2In large skillet, toast Szechuan peppercorns on medium-high, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer to mortar and pestle and coarsely grind; set aside.
3. Step 3Heat 11/2 tablespoons canola oil in skillet on medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and tender, 3 to 5 minutes; transfer to plate.
4. Step 4Add remaining tablespoon canola oil to skillet, then pork mixture, and cook, breaking up with spoon into very small pieces, until beginning to brown, 2 to 3 minutes. Reduce heat to medium, add toban djan and cook, stirring occasionally, until deeper in color, 2 minutes. Stir in garlic, scallion white and light green parts, and remaining tablespoon ginger and cook, stirring often, 2 minutes.
5. Step 5Add chicken broth and toasted Szechuan peppercorns to skillet and bring to a simmer. In small bowl, whisk together cornstarch and 3 tablespoons water; stir into skillet, followed by mushrooms (along with any liquid from plate). Gently stir in tofu and simmer until sauce is thickened, 3 to 4 minutes.
6. Step 6Remove from heat and sprinkle with reserved scallion greens. Serve over rice, drizzled with chili oil if desired.

NUTRITION INFORMATION (per serving): About 451 calories, 18.5 g fat (3.5 g saturated), 29 mg cholesterol, 659 mg sodium, 51 g carbohydrate, 2 g fiber, 2.5 g sugar (0 g added sugar), 20 g protein

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