Mapo tofu, Sichuan-style tofu

Ingredients

• 1 finely chopped onion
• 1 small piece of grated ginger (about 2 teaspoons)
• 1 to 2 teaspoons of crushed dried chili peppers
• 200 g of ground beef or pork
• 4 cloves of garlic, crushed
• 500 g of silken tofu, cut into cubes
• 2 tablespoons of spicy soy paste (doubanjiang)
• 1 tablespoon of Sichuan peppercorns, grilled and ground
• 1 tablespoon of soy sauce
• 1 tablespoon of rice wine
• 3 to 4 whole turnips, cut into 2 cm pieces
• 2 to 3 dried black mushrooms (optional)

Soak the black mushrooms in hot water for 10 minutes, then chop them.

Sauté the onion with the ginger and chili pepper.

Add the ground meat and garlic, and cook until browned.

Add the tofu, spicy soy paste, Sichuan peppercorns, soy sauce, rice wine, scallions, and mushrooms. Reduce the heat and simmer for 5-10 minutes.

Serve with fragrant rice.