Mushroom Mapo Tofu

Instructions

1. 1

   Cook the jasmine rice. Cut the tofu into 3/4-inch cubes and finely chop the mushrooms.

2. 2

   Heat the oil in a wok or large skillet over medium-high. Cook the mushrooms 5-6 minutes until browned and crumbly.

3. 3

   Add the minced garlic, grated ginger and chili bean paste and stir 1 minute until fragrant.

4. 4

   Add 1 cup water and the soy sauce, bring to a simmer and gently slide in the tofu. Simmer 4 minutes without stirring hard so the tofu stays whole.

5. 5

   Stir the cornstarch into 2 tbsp water, pour in and simmer 1 minute until glossy. Top with sliced green onions and serve over rice. Use 1 tbsp chili bean paste for a milder family version.