Crab Mapo Tofu

• Sauce
• 2 tablespoons chili black bean sauce
• 1 tablespoon oyster sauce
• 1 tablespoon garlic black bean sauce
• 2 teaspoons sugar
• 1 teaspoon porcini mushroom powder, I found mine at an upscale grocer, you can order it online if you can't source it locally
• 1/3 cup water
• 1 tablespoon cornstarch
• crab, tofu, and vegetables
• 1 block medium tofu, diced into large pieces
• 1 cup lump crab meat, picked of shells
• 4 green onions, sliced thin, green tops reserved for garnish
• 1/4 cup diced water chestnuts
• 2 Thai chilies, sliced thin.
• 1 tablespoon plus a drizzle or two more of Chili oil
• 1/2 lemon cut into wedges for garnish

1. Blanch tofu in salted water for 4 minutes, drain set aside.
2. Mix sauce ingredients together with two tablespoons of water, mix the remainder of the water and cornstarch together separately and set aside, this will be for your slurry at the end.
3. Using a wok or large pan, heat chili oil over high heat, add the white parts of green onions, and Thai chilis, making sure not to inhale while doing so, as it can spice your face off, so proceed with caution. Cook for a minute or two, add water chestnuts.
4. Add sauce mixture and tofu, reduce heat to medium,making sure the tofu is well coated. Add crab.
5. Pour slurry of cornstarch and water to pan and let it bubble and thicken for two minutes.
6. Top with a squeeze or two of lemon, green onions, and a bit more chili oil. Serve hot with rice.

sauce, chili black bean sauce, oyster sauce, garlic black bean sauce, sugar, porcini mushroom powder, water, cornstarch, crab, lump crab meat, green onions, water chestnuts, chilies, chili oil, lemon

Taken from food52.com/recipes/57080-crab-mapo-tofu (may not work)