I know I know - you wonder 'why in the world would I make my own Chinese food when I can order in so easily? Why bother?' Mostly, I agree. But when it comes to supreme comfort, Mapo @ home is it! Make it in a pot or a wok. I've gotten this recipe down to 15 minutes - less time than your favorite Chinese restaurant can deliver!
This recipe easily doubles or triples for a crowd - please just don't double or triple the peanut oil or you'll end up with a very oily stew indeed.
Serves 2 - 3 as a main
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peanut oil - 3 Tablespoons: when multipying this recipe do not increase the oil
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SoyRizo (chorizo made with soy instead of pork or beef) - one 12-ounce package
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garlic - 2 cloves minced
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scallions - 3 cut at an angle plus 1 chopped fine for garnish
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chili bean paste - 2 Tablespoons
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fermented black beans - 2-1/2 Tablespoons
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ground Sichuan pepper - 2 teaspoons
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Better Than Boullion brand (or any faux) chicken flavored stock - 1 cup
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sugar - 2 teaspoons
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firm tofu - 1 pound block, drained and cut into 1-inch cubes
Make a batch of fragrant rice. This recipe comes together fast, so be ready to serve it up!
Heat peanut oil over high heat. Add SoyRizo, stirring so it doesn't stick, until browning. Reduce heat to medium - add garlic and scallions, pushing around the pot for one minute to avoid sticking. Add the chili bean paste, fermented black beans and Sichuan pepper. Stir fry about one minute. It will be a nice red sauce.
Pour in the stock and stir well to scrape up any delicious brown bits. Add the sugar. Swirl in the tofu cubes in order to not break them up by stirring. Simmer gently for about 5 minutes to allow the tofu to absorb the flavors.
Taste for seasoning.
Serve while piping hot over fragrant rice. Garnish with scallions.
A good accompaniment to this dish is steamed broccoli.
p.s. Simone Signoret says: GO VEGAN - WHY NOT?
