Mapo Tofu with Enoki Mushroomえのき入り麻婆豆腐

Mapo Tofu with Enoki Mushroom

Since I found sweet bean sauce (tianmianjiang) and Sansho Japanese pepper, the two key ingredients of mapo tofu (in my opinion) at the local Asian grocery store the other day, I’ve been anxious to make it the past few weeks!

This turned out delicious!

I’ve been making mapo tofu without these two ingredients for many years, but I realized how big of a difference they make!

Mapo tofu is a great dish as the soft tofu and spicy sauce go so well.

But I always feel like adding one more (if not more) ingredient, just to make it a bit more interesting.

This time I added enoki mushroom and this added a great flavor and texture.

Mapo Tofu with Enoki Mushroom

canola oil
2 cloves garlic, chopped
1/2 tablespoon chopped ginger
2 tablespoons chopped scallion
1.5 cup Just like Meat (ground version), cooked in boiled water for two minutes
1~2 teaspoons hot bean sauce or Doubanjiang/Tobanjan
sauce
– 2 cups water
– 2 tablespoons soy sauce
– 1.5 tablespoon sugar
– 2 tablespoons sweet bean sauce (Tenmenjan)
1 package soft tofu, cut into bite size pieces
corn starch + water (for thickening)
salt
sesame oil
Sansho Japanese spice
1 tablespoon chopped scallion

1. Cook garlic, ginger, and scallion in oil for a few minutes.
2. Add Just like Meat and continue to cook.
3. Add hot pepper sauce and continue to cook for a few minutes.
4. Make sauce. Combine all the ingredients. Pour the sauce into the pan. Boil and then turn down to low heat.
5. Add tofu and continue to cook for a few minutes.
6. Turn heat up and then add the mixture of corn starch and water. Stir and continue to cook until the sauce thickens. Salt.
7. Serve with sesame oil, Sansho Japanese spice, and chopped scallion.