Mapo Tofu
Here is a simple yet flavourful rendition of a classic Chinese dish, Mapo Tofu. This vegan version celebrates the fusion of spices, textures and Unami. The spicy flavours are combined with the creaminess of tofu and a colorful mix of bell peppers making this a vibrant and nutritious meal.
Equipment
- large wok or frypan
Ingredients
Main components
- 25 grams shiitake mushroom
- 200 mls boiling water only if using dry mushroom
- 40 grams fresh shiitake or oyster mushroom in place of the dry
- 1 cup vegetable broth only if using fresh mushroom
- 630 grams semi soft tofu
- 2 tbsp light tasting oil
- 65g or 1/2 cup red capsicum (bell pepper) chopped
- 65g 0r 1/2 cup Green capsicum (bell pepper) chopped
- 15g or 1 heaped tbsp minced fresh ginger
- 43g or 2 tbsp plus 1 tsp minced fresh garlic
Ingredients for sauce
- 2 tbsp La Doubanjiang (chilli broad bean paste or see substitutes)
- 1 1/2 tbsp dark soy sauce
- 1/2 - 1 heaped tsp cayenne chilli powder
- 1 tsp crushed Sichuan peppercorns (use the powder from it)
- 2 tsp sugar
- 1/2 -1 tsp rice vinegar (optional)
- 2 tsp cornflour (thickener) ***see note
- 1 1/2 tbsp plus water (thickener)
Instructions
Method
- *** NOTE: For a thickener you may use cornflour, potato starch or arrowroot Place dried shiitake mushrooms in a medium size bowl cover with 200 mls of boiling water cover with a plate and let it steep for at least 20 minutes or until rehydrated.
- Drain mushrooms and reserve the soak water. Remove the stalks and slice mushroom caps, set aside.
- Drain the tofu and dice into small cubes. Place in a bowl and cover with boiling water for 10 minutes.
- Heat the oil in a wok and stirfry the bell pepper/capsicum for a couple of minutes.
- Add the minced ginger and garlic and saute' until aromatic
- Stir in chilli broad bean paste, cayenne pepper and Sichuan powder. Cook for 1-2 minutes until mixture becomes fragrant.
- Add sliced mushrooms, soy sauce, rice vinegar, sugar and reserved mushroom water
- Bring the sauce to a gentle simmer, slowly add the cornstarch slurry while stirring continuously. Allow the sauce to thicken until it reaches your desired consistency. For a not so thick sauce add more water a little at time.
- Gently add the diced tofu to the sauce being careful not to break the cubes. Stir to coat the tofu with the flavourful sauce.
- Once the tofu is heated through and the sauce has thickened, remove the wok from the heat.
- Spoon into a serving dish and sprinkle with finely chopped spring onion or scallions for freshness and added flavour.
- Enjoy the aromatic and spicy goodness of Mapo Tofu served over a bed of steamed rice. Adjust the spice level according to your preference.