Vegetarian Mapo Tofu with Mushrooms

• 400 g Silken tofu
• 200 g Mushrooms
• 3 Spring onion
• 3 cloves Garlic
• 15 g Ginger root
• 1 tsp Sichuan peppercorns
• 1 tbsp Vegetable oil
• 2 tbsp Doubanjiang
• 1 tbsp Light soy sauce
• 250 ml Vegetable stock
• 2 tsp Cornflour
• 2 tsp Chili oil

1. Drain the tofu and cut into 2 cm cubes. Slice the mushrooms, finely slice the spring onions (keep the green tops for serving), and finely chop the garlic and ginger. Lightly crush the Sichuan peppercorns in a mortar and pestle.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes until they have released their moisture and are starting to brown. Stir in the white parts of the spring onion, the garlic, ginger and Sichuan peppercorns, and cook for 30 to 60 seconds until fragrant.
3. Add the doubanjiang and stir-fry for 1 minute to cook it out and stain the oil red. Pour in the vegetable stock and light soy sauce, then bring to a gentle simmer. Slide in the tofu and simmer very gently for 5 minutes, stirring carefully so the cubes stay intact.
4. In a small bowl, mix the cornflour with 2 tbsp of the hot cooking liquid until smooth, then stir it back into the pan. Simmer for 1 to 2 minutes until the sauce lightly thickens and clings to the tofu. Spoon over the chilli oil and scatter over the green spring onion tops to serve.

Made this recipe? Rate it — a comment is optional.