Published: October 27, 2018
An easy take on the Sichuan favourite with shiitake mushrooms, leeks and black beans
Mapo tofu is a well-loved Sichuan dish that originated in Chengdu centuries ago. The fact that it is still going, globally in most Sichuan restaurants and weekly in the Sodha household, gives you some idea of its popularity. This version of the dish, stripped to its bones, is made with meaty shiitake mushrooms, leeks and broth, all layered over with bright Sichuan peppercorns and a magical sauce (toban djan) made of fermented broad beans. The result is flavour amplified – and that never grows old.
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