Mushroom Mapo Tofu

Ingredients

• Silken or soft tofu, cubed400 g
• Mushrooms, finely chopped150 g
• Doubanjiang (chilli bean paste)1.5 tbsp
• Garlic and ginger, minced1 tbsp
• Soy sauce1 tbsp
• Vegetable stock200 ml
• Cornstarch mixed with 2 tbsp water2 tsp
• Ground Sichuan pepper0.5 tsp
• Spring onions, sliced2 whole
• Jasmine rice140 g

Steps

1. 1Start the rice cooking in a saucepan. Gently simmer the tofu cubes in salted water in a separate saucepan for 2 minutes, then drain in a colander.
2. 2Fry the mushrooms in oil in a large frying pan or wok until browned and crumbly.
3. 3Add doubanjiang, garlic, and ginger to the same pan and fry for 1 minute until the oil turns red.
4. 4Pour stock and soy sauce into the same pan, slide in the drained tofu, and simmer for 4 minutes.
5. 5Thicken the mixture in the same pan with the cornstarch slurry, sprinkle with Sichuan pepper and spring onions, and serve with rice in bowls.