Name:          Andrew Farrell

 

Restaurant: 2 Doors Down Food+Wine

                                                                                                 1533 Barrington St., Halifax

 

Position:      Head Chef

 

Dish:             My Pal Tofu (Mapo sauce)                       

 

Mushroom:  Shiitake Mushrooms

 

Prep time:     15 minutes   

 

Serves:            4 People

 

Cook time:     20 minutes

Feature Chef of the Month

While you put the Shiitake mushrooms through a grater, pre-heat the oven

to 425 degrees.

When the Shiitake mushrooms are finely grated spread them out on

a baking tray and add a pinch of salt and oil.

Roast the mushrooms in the oven for 5 minutes.

Step 1

Step 2

Pre-heat a pot with a bit of canola oil.

Chop the onion and finely chop ginger and garlic.

When the oil is hot add the onion, ginger and garlic to the pot and gently

stir for about 2 minutes.

Add Szechuan peppercorns, cumin, black bean paste and chilli bean paste

to the pot and stir everything together.

Step 3

Take the mushrooms out of the oven and set aside.

Deglaze the mixture in the pot with soy sauce and tomato purée.

Add the roasted mushrooms to the pot and stir well.

Step 4

Mix cornstarch with a little bit of vegetable stock (a slurry).

Add the rest of the vegetable stock to the pot and bring it to a simmer.

Stream in the slurry as soon as the stock comes to a boil and stir gently.

Step 5

Either deep fry the tofu or add the tofu to the pot.

Cook basmati rice and add Szechuan pepper and salt.

Plate and enjoy!

While mushrooms are frying you can use this time to make a sweet sambal sauce. Start by combining the following into a small pot - 2 cups of water, 1 cup of sugar, and 3tbsp sambal oelek 

Place the pot on medium heat and reduce by half. 

Finally, plate the mushrooms and enjoy!

Step 6

  • 2.5 Lbs. Shiitake mushrooms

  • 1/2 a large onion

  • 1/8 cup ginger puree

  • 1 Tbsp. black bean paste

  • 2 Tbsp. chili paste

  • 1/2 Tbsp. Szechuan peppercorns

  • 1/4 cup Soy sauce

  • 1/8 cup canola oil

  • 1/2 Tsp. cumin

  • 1 Liter vegetable stock

  • 1.5 Tbsp. cornstarch

  • Salt 

Ingredients