Mapo tofu

Mapo tofu

Tags

Chinese
Vegan
Tofu

Cook

Ingredients

  • 6 dried shiitake mushrooms
  • 300g vegan mince
  • 1 punnet shiitake mushrooms, finely chopped
  • 1 ½ tbsp black bean sauce
  • 3 scallions, sliced
  • 6 cloves garlic
  • 1 tsp ginger
  • 500g silken tofu
  • Pak choi
  • 1 tbsp cornstarch
  • 2 ½ tbsp doubanjiang
  • 1 tbsp shaoxing wine
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp sugar
  • 1 ½ tbsp sichuan peppercorns
  • Rice

Steps

  1. Soak the shiitake mushrooms in hot water for 15 to 20 minutes, until softened.
  2. Toast the sichuan peppercorns in a dry pan, grind them in the mortar and pestle.
  3. Drain the mushrooms and squeeze out the excess water into the bowl. Keep the water.
  4. In a bowl, mix the mushroom water, doubanjiang, wine, soy sauce, sesame oil, sugar, and sichuan pepper.
  5. Heat chilli oil in the wok. Once hot add the ginger, garlic and scallion whites and fry until fragrant.
  6. Add the mince, mushrooms and black bean sauce and cook until mince is browned.
  7. Pour in the sauce and bring the liquid to a boil, the reduce to a simmer.
  8. Gently add the tofu cubes. Allow the sauce to simmer for 2 to 3 minutes.
  9. Stir in the cornstarch slurry. Wait for sauce to thicken.
  10. Serve with a sprinkling of scallion greens on top.