Vegan Mapo Tofu

Interactive experience

Products and recipes

As seen on Series 1

Ingredients

• 30 ml vegetable/grapeseed oil
• 110gm Button Mushrooms
• 350 gm block of Tofu
• 600gm diced white onion
• 3 fresh chillies
• 5-6 dried chillies
• 30gm sliced garlic
• 1 crack of Szechuan peppercorns
• 2 tbsp Doubanjaang (fermented chilli paste)
• 10ml dark soy
• 60ml oyster sauce
• 1 cup of water with 1 tbsp corn starch
• 1tsp chilli oil
• Szechuan peppercorns to taste.

Method

1. Add oil to the hot pan and then add mushrooms
2. Boil a pot of water and slide tofu into the water for approx. 1-2mins, until heated through.
3. To mushrooms, add diced onion, fresh and dried chillies and toss through. Add sliced garlic and Szechuan peppercorns.
4. Add the doubanjaang, dark soy and oyster sauce and stir through
5. Add a slurry of corn starch & water to the pan
6. When the sauce has cooked for a few minutes, gently add the tofu and spoon the sauce over the top
7. Once it comes back to the boil, add some chilli oil, a touch more Szechuan pepper and then spoon gently onto a serving platter, being careful not to break up the tofu.
8. Garnish with garlic chives, a drizzle of chilli oil and another crack of peppercorns.Serve with rice, fried noodles or on its own.