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Mushroom mapo tofu

Mushroom mapo tofu in a bowl with chopsticks

Mushroom mapo tofu

Name: Mushroom mapo tofu
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 400g fresh firm tofu block; 2 tbsp rapeseed oil; 2 garlic cloves finely chopped; 2.5cm piece ginger peeled and finely grated; 1 red chilli deseeded and finely chopped; 150g fresh shitake mushrooms sliced to 1cm strips; 1 tsp dry toasted whole Sichuan pepper; 1 tbsp chilli bean paste; 2 tbsp dark soy sauce; 2 tbsp Shaoxing rice wine or dry sherry; 250ml cold vegetable stock or mushroom stock; 2 tbsp Chinkiang black rice vinegar; 2 tbsp tamari or low-sodium light soy sauce; 1 heaped tbsp cornflour; large pinch of toasted ground Sichuan pepper to garnish; 3 spring onions trimmed and sliced

Ching-He Huang

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Serves 4

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 4.5 out of 5.16 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g fresh firm tofu

block
2 tbsp rapeseed oil
2 garlic cloves

finely chopped
2.5cm piece ginger

peeled and finely grated
1 red chilli

deseeded and finely chopped
150g fresh shitake mushrooms

sliced to 1cm strips
1 tsp dry toasted whole Sichuan pepper
1 tbsp chilli bean paste
2 tbsp dark soy sauce
2 tbsp Shaoxing rice wine

or dry sherry

For the sauce

250ml cold vegetable stock

or mushroom stock
2 tbsp Chinkiang black rice vinegar
2 tbsp tamari

or low-sodium light soy sauce
1 heaped tbsp cornflour

To serve

large pinch of toasted ground Sichuan pepper

to garnish
3 spring onions

trimmed and sliced

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Nutrition: Per serving

kcal233
fat13g
saturates2g
carbs11g
sugars4g
fibre4g
protein16g
salt2.83g

Method

step 1

Drain 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 2

Mix all of the sauce ingredients together in a jug.
step 3

Heat 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 4

Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

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A star rating of 4.5 out of 5.16 ratings

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