Tender tofu bursting with aromatics and a chilli hit which warms you from the inside out and keeps you coming back for more - that's Mapo Tofu.
A popular Chinese dish from Sichuan province, Mapo Tofu's signature is a bracing spicy sauce made with fermented black beans, hot red pepper and Sichuan pepper. This plant-based version with fresh shiitake mushrooms is super satisfying and surprisingly easy to make.
300g silken tofu (cut into cubes, water drained)
100g fresh Shiitake mushroom (remove stems, thinly slice)
50g green beans (cut into bite size)
1 tsp ginger (minced)
½ tsp Sichuan pepper
1 ½ cup vegetable stock
2 tbs chilli bean sauce
1 tbs soy sauce
¼ tsp sesame oil
1 ½ tsp corn starch
3 tbs water
Mix corn starch and water together. Set aside (when ready to use, give it a quick stir to break up the starch that settles at the bottom).
Heat wok or pan on high, pour in sesame oil, Sichuan pepper, and ginger mince, and stir until fragrant.
Add chilli bean paste, soy sauce, vegetable stock and cook mixture for 2 mins.
Add in tofu. Turn down the heat and simmer for 5 mins.
Add in corn starch mixture and stir. Then add in green bean, cook for another 2 mins.
Serve hot over rice. Garnish with coriander and sliced shallots if desired.