Mushroom mapo tofu
Full recipe at bbcgoodfood.com
- 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
Overview
Prep Time:
10 min
Cook Time:
8 min
Total Time:
18 min