brown rice, rinsed
In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).
Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.
firm tofu, cubed
shiitake mushrooms, minced
broad bean paste, preferably Pixian
fermented black beans
garlic, finely chopped
ginger, finely chopped
white pepper, ground
Sichuan pepper, roasted and ground
scallions, cut into 2cm pieces
In a bowl of hot and salted water, place firm tofu to soak until you need it. This helps draw liquids out and makes sure that it doesn't fall apart that easily.
In a wok / large non-stick pan over high heat, add 1T of vegetable oil until shimmering. Stir-fry shiitake mushrooms until lightly golden (3m). Remove and set aside.
Add the rest of vegetable oil and gently swirl around to cover the pan. Stir-fry broad bean paste until oil is deep red and fragrant.
Add to cook fermented black beans and chili flakes until fragrant (10s).
Add garlic and ginger. Lower heat to medium. Gently stir to keep the ingredients from burning. A thick fragrant sauce should form.
Gently remove the firm tofu and place it in the sauce to coat. Sprinkle shiitake mushrooms.
Add vegetable stock and white pepper. Bring it to a boil. Turn down to simmer for 2m. Adjust seasoning with roasted Sichuan pepper. Cook for 1m.
In a separate bowl, mix the potato starch with 2.5T of cold water. To thicken the sauce, add ⅓ portion at a time into the wok and stir, until sauce clings to tofu.
Add scallions and more roasted Sichuan pepper.
toasted sesame oil
Boil the green beans in a pot of boiling water until tender (3m). Drain and rinse with cold tap water. Shake to dry.
On a serving dish, arrange green beans.
In a small bowl, mix the remaining ingredients. Pour over green beans.
Serve this meal family-style. Serve mapo tofu and green beans with ginger sauce in a serving dish each.
In two bowls, add a portion of rice each. Serve!