Mapo Tofu — Vegetarian

Ingredients

• 2 x 349g packs soft or firm silken tofu, cut into 2cm cubes
• 1 tsp fine salt, for the blanching water
• 3 tbsp vegetable oil
• 150g shiitake mushrooms, very finely chopped
• 2 tbsp Pixian chilli bean paste (doubanjiang)
• 1 tbsp fermented black beans, rinsed and lightly mashed
• 3 cloves garlic, finely chopped
• 3cm piece fresh ginger, finely chopped
• 1 tbsp Sichuan chilli flakes (or ordinary dried chilli flakes)
• 250ml vegetable stock
• 1 tbsp light soy sauce
• 1 tsp caster sugar
• 1 1/2 tbsp cornflour mixed with 3 tbsp cold water
• 1 tsp Sichuan peppercorns, toasted and finely ground
• 3 spring onions, finely sliced
• 1 tsp chilli oil (optional)

Method

1. Bring a pan of water to a gentle simmer with the salt. Slide in the tofu cubes and leave for 2 minutes to firm slightly, then lift out carefully with a slotted spoon and drain.

2. Heat the oil in a wok over a medium-high heat. Stir-fry the mushrooms for 4 to 5 minutes until browned and any liquid has gone.

3. Add the chilli bean paste, black beans and chilli flakes and fry for 1 minute until the oil turns red. Add the garlic and ginger and stir for 20 seconds.

4. Pour in the stock, soy sauce and sugar and bring to a simmer. Slide in the tofu and gently push it into the sauce with the back of a spoon, rather than stirring, to avoid breaking it up. Simmer for 3 minutes.

5. Stir the cornflour paste, then drizzle it in in two additions, gently shaking the pan, until the sauce is thick and glossy.

6. Scatter with the ground Sichuan pepper and spring onions, drizzle with chilli oil if using, and serve with steamed rice.