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Mapo Tofu

Prep Time:

15 Minutes

Cook Time:

15 Minutes

Serves:

4 Servings

Level:

Vegetarian

About the Recipe

This spicy delight will be best served with a glass of pineapple juice to help ease the heat!

Ingredients

  • 4 tbsp Vegetable Oil

  • 1 ½ tbsp Sichuan Peppercorns, ground coarsely

  • 3 tbsp Ginger, finely minced

  • 3 tbsp Garlic, finely minced

  • 1 tbsp Fermented Black Beans

  • 1-2 Thai Birdseye Chillis, thinly sliced

  • 150g Shiitake Mushrooms, finely chopped

  • 1 tbsp Chilli Oil

  • 180ml Vegetable Stock

  • 2 tsp Cornstarch

  • 500g Silken Tofu, 1 inch cubes

  • ¼ tsp Sesame Oil

  • ¼ tsp Sugar

  • 1-2 Spring Onions, finely chopped

Preparation

Step One

In a pan, on medium low heat, add the oil and ground Sichuan peppercorns. Cook for 30 seconds then add the ginger, garlic, black beans and chillis. Cook for 1-2 minutes.


Step Two

Turn the heat up to medium and add the mushrooms, cook until the mushrooms are cooked down and slightly caramelised, about 5 minutes.


Step Three

Add the chilli oil, stock and stir. Bring the mixture to a simmer and bubble for 1 minute.


Step Four

Stir in the cornstarch mixed with 1 tbsp water in a slurry and allow the sauce to thicken. Add the tofu to the wok and gently stir the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes then add the sesame oil, sugar and spring onions. Stir and then serve over rice.

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