Taʻape Mapo “Tofu”

By Chef Isaac Bancaco

yield 6 servings

Ingredients

6 ea star anise

1 oz Sichuan peppercorns

8 oz ginger, minced (fresh from Hana preferred)

12 cl garlic, minced

2 oz chili flake

4 oz olive oil

3 oz sesame oil

16 oz vegetable oil

4 - 1 lb whole ta`ape fish, filleted, skin removed, cut into 1" cubes

TT salt and pepper

8 oz (½ box) cornstarch (reserve 1-2 Tbsp for slurry)

1 lb pork, ground

2 ea white onion, diced small

8 oz toban-djan

2 oz Chinese black beans

4 cups chicken broth

6 oz shoyu

As needed cornstarch slurry

½ cup green onion, sliced

6 cups steamed rice

Directions

To make the chili oil: In a heat-proof container place star anise, Sichuan peppercorns 2 oz of ginger, 1 oz of garlic and chili flakes. In a small saucepan heat olive oil and sesame oil until slightly smoky (do not overheat), pour over the spices and refrigerate.

In a wok, heat vegetable oil to 375 degrees. Season ta`ape with salt, pepper and cornstarch and deep fry until golden brown, drain on a paper towel and set aside.

In the same wok add pork, white onion and the remainder of garlic and ginger. Cook until golden brown, drain off half of the excess fat and add toban-djan, black beans, chicken broth and 2 oz of the chili oil you made. Bring to a boil, reduce to a simmer and cook until adequate flavor is achieved. Add shoyu and whisk in a cornstarch slurry to tighten up the sauce. How much slurry will depend on how much liquid is in your sauce. Start by combining 1 Tbsp water with 1 Tbsp cornstarch and go from there. Once you’ve reached desired thickness add the fried ta`ape and lightly toss. Garnish with green onion and a drizzle of chili oil and serve with hot rice. Chee!

Recipe edited by Sarah Burchard