Spicy Mapo Tofu with Seafood

A Fusion of Flavor

This recipe combines the classic boldness of Mapo Tofu with the fresh taste of seafood. It’s a delightful twist on a beloved dish.

 Ingredients:

 For the Tofu:

1 block extra-firm tofu, cut into 1-inch cubes

1 tablespoon cornstarch

Pinch of salt

 For the Seafood:

1/2 pound shrimp, peeled and deveined

1/2 pound scallops, cleaned

1/4 pound squid, cleaned and cut into rings

1 tablespoon Shaoxing wine

1 teaspoon cornstarch

 For the Mapo Sauce:

2 tablespoons Sichuan peppercorns

1 tablespoon dried chili flakes

1 large onion, finely chopped

3 cloves garlic, minced

1 inch piece of ginger, minced

1 tablespoon Doubanjiang (spicy bean paste)

1 tablespoon Douchi (fermented black beans)

1 tablespoon soy sauce

1 teaspoon sugar

1/2 teaspoon white pepper

1/4 cup vegetable oil

 For Serving:

Green onions, chopped

Sesame oil

 Instructions:

 Prepare the Tofu:

1. Drain the tofu with paper towels to remove excess water.

2. In a bowl, combine cornstarch and salt. Toss tofu cubes in the mixture to coat.

 Prepare the Seafood:

1. In a small bowl, combine shrimp, scallops, squid, Shaoxing wine, and cornstarch. Set aside.

 Make the Mapo Sauce:

1. Heat a dry skillet over medium heat. Add Sichuan peppercorns and chili flakes. Toast until fragrant, about 30 seconds. Remove from heat and grind into a fine powder.

2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger, and sauté until fragrant.

3. Stir in Doubanjiang and Douchi. Cook for about 30 seconds until fragrant, stirring constantly.

4. Add the ground Sichuan peppercorn and chili flake mixture. Stir-fry for a few seconds.

5. Add soy sauce, sugar, and white pepper. Stir to combine.

 Cook the Tofu and Seafood:

1. Increase heat to high. Add tofu cubes to the wok and stir-fry until golden brown. Remove from the wok and set aside.

2. Add seafood mixture to the wok and stir-fry until cooked through, about 2-3 minutes.

3. Return the tofu to the wok and combine with the seafood and sauce.

4. Cook for an additional minute to allow flavors to meld.

 Serve:

1. Garnish with chopped green onions and a drizzle of sesame oil.

2. Serve immediately over cooked rice.

Tips:

Adjust the amount of Doubanjiang and chili flakes to your desired level of spiciness.

For a richer flavor, you can add a splash of chicken or vegetable broth to the sauce.

You can substitute other seafood like mussels or clams for shrimp, scallops, and squid.

Enjoy this flavorful and satisfying Spicy Mapo Tofu with Seafood!