Black Porcini Mapo Tofu

Name: Black Porcini Mapo Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece tofu; 8 slices Black Boletus; 1 tablespoon Pixian Doubanjiang; Some pepper; Some salt; 1 tsp Tempeh; 1 tsp Chili powder; Some Sugar; 1 small dish garlic; 1 small bowl Water starch; a little pepper powder; 1 small handful Chives; Some Cooking oil

by Eight feet canteen

4.7 (1)

Favorite

5

Difficulty

Easy

Time

15m

Serving

2

I heard that a vegetarian restaurant uses porcini mushrooms to make Mapo Tofu, a famous Sichuan dish, which has been recognized by many diners. Therefore, after purchasing the high-quality black porcini mushrooms online, I tried it myself. It is not much different from general Mapo tofu. Its characteristic is that it reduces the amount of oil and is a vegetarian dish. If there are friends who are vegetarian and love spicy food, this dish will surely capture their hearts.

Black Porcini Mapo Tofu

1. Cut the tofu into small cubes, soak in warm water for 2 minutes, then remove the filtered water and set aside

2. Soak the black porcini mushrooms in warm water for 15 minutes, then cut into finely divided pieces

3. Add a little edible oil to the pot and heat, add the minced porcini mushrooms and stir fry until the water is almost dry

4. Add Pixian Douban and stir-fry evenly, then add chili powder, Chinese pepper, minced garlic, and tempeh

5. Add the water soaked with porcini mushrooms and boil on high heat

6. Slide the tofu cubes into the pot, add a little salt and sugar to taste, and simmer over medium heat

7. During the stewing period, you can gently shake the pot to make the soup even, avoid turning it with a spatula

8. After simmering for about three minutes, add water starch in three times, gently turn the pot to mix the soup and water starch evenly, turn off the heat when the soup thickens