Mapo Tofu with Spinach and Mushroom

Ingredients:

• 1 block (about 14 oz) firm tofu, cubed
• 1 cup fresh spinach, chopped
• 1 cup mushrooms (shiitake or cremini), sliced
• 3 tablespoons vegetable oil
• 2 tablespoons fermented black beans, rinsed and minced
• 2 tablespoons doubanjiang (spicy bean paste)
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 lb ground pork (optional)
• 1 cup chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns, toasted and ground
• 2 green onions, sliced (for garnish)
• Cooked white rice (for serving)

Preparation:

Step 1: Prepare Tofu and Vegetables

• Cube the tofu and set aside. Chop fresh spinach and slice mushrooms.

Step 2: Brown Tofu

• In a wok or large pan, heat vegetable oil over medium heat. Add cubed tofu and cook until golden brown on all sides. Remove tofu from the pan and set aside.

Step 3: Sauté Aromatics

• In the same pan, add minced garlic, minced ginger, fermented black beans, and doubanjiang. Sauté until aromatic.

Step 4: Add Ground Pork (Optional)

• If using ground pork, add it to the pan and cook until browned, breaking it up with a spatula.

Step 5: Combine Sauce Ingredients

• In a bowl, whisk together chicken or vegetable broth, soy sauce, Shaoxing wine, sugar, and ground Sichuan peppercorns.

Step 6: Simmer and Add Tofu

• Pour the sauce mixture into the pan, stirring to combine. Bring it to a simmer. Add the browned tofu cubes, sliced mushrooms, and chopped spinach. Simmer until the vegetables are cooked through.

Step 7: Garnish and Serve

• Garnish the Mapo Tofu with sliced green onions. Serve hot over cooked white rice.

Step 8: Enjoy!

• Enjoy the flavorful and comforting Mapo Tofu with Spinach and Mushroom. Adjust the spiciness and seasoning according to your taste.

Savor the rich and spicy flavors of Mapo Tofu enriched with the wholesome goodness of spinach and mushrooms—a delightful and nutritious twist to a classic dish. Serve it over steamed white rice for a satisfying meal.