Mushroom mapo tofu
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
- Serves: 4 persons
- 400g fresh firm tofu block
- 2tbsp rapeseed oil
- 2garlic cloves, finely chopped
- 2 ½cm piece ginger, peeled and finely grated
- 1red chilli, deseeded and finely chopped
- 150g fresh shitake mushrooms, sliced to 1cm strips
- 1tsp dry toasted whole Sichuan pepper
- 1tbsp chilli bean paste
- 2tbsp dark soy sauce
- 2tbsp Shaoxing rice wine or dry sherry
- 250ml cold vegetable stock or mushroom stock
- 2tbsp Chinkiang black rice vinegar
- 2tbsp tamari or low-sodium light soy sauce
- 1heaped tbsp cornflour
- large pinch of toasted ground Sichuan pepper, to garnish
- 3spring onions, trimmed and sliced
Step 1Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
Step 2Mix all of the sauce ingredients together in a jug.
Step 3Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
Step 4Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.