Mapo Eggplant Mushroom Skillet

• 170 g cooked brown rice — Cooked long-grain brown rice
• 160 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 200 g eggplant, cubed — Raw eggplant
• 180 g white mushrooms, sliced — Raw white mushrooms
• 16 g Sichuan fermented chile bean paste — Sichuan fermented chile bean paste
• 1 g Sichuan peppercorns, ground — Sichuan peppercorns
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g rice vinegar — Unseasoned rice vinegar
• 8 g avocado oil — Avocado oil

Method

1. 1Press the tofuWrap the drained tofu in a clean towel, press it under a heavy plate for 10 minutes.10 minLook for: The press the tofu stage is complete and ready for the next action.
2. 2Cut it into 2 cm cubesCut it into 2 cm cubes and blot the cut faces dry.Look for: The tofu surfaces are dry and the cubes hold clean edges.Safety: Use a stable weight and keep the pressing setup away from the counter edge.
3. 3Measure ingredients: Mix the sauceMeasure sichuan chile bean paste, sichuan peppercorns, reduced sodium soy sauce, and rice vinegar using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the sauceWhisk the measured Sichuan fermented chile bean paste, Sichuan peppercorns, reduced-sodium soy sauce and rice vinegar with 45 g water until smooth.45 secLook for: The Sichuan fermented chile bean paste, Sichuan peppercorns, reduced-sodium soy sauce and rice vinegar sauce has no paste or spice clumps.Safety: Check packaged condiments for allergens.
5. 5Brown the tofuHeat half the avocado oil in a wide skillet over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Cook the tofu for 6 minutesCook the tofu for 6 minutes, turning twice, then transfer it to a clean plate.6 minLook for: Tofu has golden dry faces and releases easily.Safety: Use a splatter guard if tofu is damp.
7. 7Caramelize the eggplant and white mushroomsAdd the remaining avocado oil and eggplant and white mushrooms.Look for: Everything is evenly positioned and ready for the next action.
8. 8Cook over medium-high for 7 minutesCook over medium-high for 7 minutes, stirring only every 90 seconds.7 minLook for: Browned edges are visible on the eggplant and white mushrooms, with no pooled liquid.Safety: Keep the skillet handle inward.
9. 9Glaze and finishReturn the tofu, add all the Sichuan fermented chile bean paste, Sichuan peppercorns, reduced-sodium soy sauce and rice vinegar sauce and the cooked brown rice.Look for: This cooking stage is complete and the food is ready for the next action.
10. 10Toss over medium for 3 minutesToss over medium for 3 minutes until glossy and 165°F.3 min · 165°FLook for: The Sichuan fermented chile bean paste, Sichuan peppercorns, reduced-sodium soy sauce and rice vinegar sauce clings to the tofu and eggplant and white mushrooms, and steam rises from the cooked brown rice.Safety: Reheat the cooked brown rice to 165°F and refrigerate leftovers within 2 hours.