Mapo Tofu with Fish

This recipe offers a twist on the classic Mapo Tofu by incorporating fish for a lighter protein option. You can also use pre-made fish tofu (available at Asian grocery stores) for a quicker version.

Ingredients:

 For the Sauce:

     1 tablespoon Sichuan peppercorns

     1 inch fresh ginger, peeled and minced

     4 cloves garlic, minced

     2 scallions, white and light green parts separated, chopped

     2 tablespoons Doubanjiang (fermented broad bean paste)

     1 tablespoon vegetable oil

     1 tablespoon Shaoxing wine (or dry sherry)

     1 tablespoon soy sauce

     1 tablespoon sugar

     1/2 cup chicken broth

     1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)

 For the Stir-Fry:

     8 oz firm tofu, drained and cut into bite-sized cubes

     8 oz boneless, skinless white fish fillet (cod, tilapia, or halibut work well), cut into bite-sized pieces (optional, omit for vegetarian version)

     8 oz fish tofu, sliced (optional, substitute for fish fillet)

     1 tablespoon neutral oil (canola or vegetable)

     1/2 red bell pepper, thinly sliced (optional)

     1/2 cup chopped snow peas (optional)

     Chopped fresh cilantro, for garnish (optional)

     Toasted sesame seeds, for garnish (optional)

Production Steps:

1. Toast the Sichuan peppercorns: Heat a dry frying pan over medium heat. Add the Sichuan peppercorns and toast until fragrant, about 30 seconds. Grind them in a mortar and pestle or with a spice grinder to a coarse powder.

2. Prepare the sauce: In a small bowl, combine the minced ginger, garlic, scallion whites, Doubanjiang, vegetable oil, Shaoxing wine, soy sauce, sugar, and chicken broth.

3. Cook the tofu (optional for pre-made fish tofu): If using regular tofu, heat a pot of water to a boil. Add the tofu cubes and blanch for 2 minutes. Drain and set aside.

4. Cook the fish (if using): Heat the neutral oil in a wok or large skillet over medium-high heat. Add the fish pieces and cook for 2-3 minutes per side, or until cooked through. Remove the fish with a slotted spoon and set aside.

5. Stir-fry the aromatics: Add a little more oil to the wok if needed. Add the remaining scallion greens and stir-fry for 30 seconds.

6. Add the sauce: Pour in the prepared sauce and bring to a simmer.

7. Thicken the sauce: Slowly stir in the cornstarch slurry while whisking constantly until the sauce thickens to your desired consistency.

8. Add the tofu and vegetables (optional): Add the blanched tofu cubes, cooked fish (if using), sliced bell pepper, and snow peas (if using) to the wok. Gently stir to heat through.

9. Serve: Transfer the Mapo Tofu with Fish to a serving dish and garnish with chopped fresh cilantro (optional) and toasted sesame seeds (optional). Serve immediately with steamed rice.

Tips:

  For a vegetarian version, omit the fish and add another 8 oz of fish tofu or chopped vegetables like mushrooms or broccoli.

  Adjust the amount of Sichuan peppercorns to your spice preference.

  You can substitute chicken broth with vegetable broth for a vegan option.

  Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.