Mushroom Mapo Tofu
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Mushroom Mapo Tofu

Mushroom Mapo Tofu

This Mushroom Mapo Tofu is a delicious vegetarian twist on the classic Sichuan favourite. Tender tofu and finely chopped mushrooms are simmered in a rich, spicy, savoury sauce with garlic, ginger, and chilli, creating a comforting meal that's packed with bold flavour. Ready in around 30 minutes, it's perfect served over steamed rice for an easy weeknight dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Cuisine: Chinese
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp Sichuan peppercorns
  • 1 tbsp Neutral oil
  • 2 tbps Toasted sesame oil
  • 1½ tbsp Chilli bean sauce Ask for Toban Djan, use less if you prefer a less spicy dish
  • 1 tbsp Dark soy sauce
  • 2 tsp Fermented black beans You should be able to find these in an Asian supermarket
  • 4 Cloves Garlic Crushed
  • 2 tbsp Ginger Peeled and grated/chopped
  • 200g Fresh Shiitake mushrooms Diced
  • 400g Leek Cut thinly and horizontally
  • 400g Firm tofu Drained and cut into cubes
  • 500ml Vegetable stock
  • 2 tbsp Corn flour Put into a small bowl and mix with a splash of water to create a slurry
  • 2 Spring onions Cut vertically into long thin strips, as garnish
  • Rice White or brown, enough for 2 people

Equipment

  • 1 Large Wok/Frying Pan Big enough to hold 500ml of liquid
  • 1 Tofu Press You can alternatively squeeze the tofu in a clean tea towel to get the moisture out. Then pat dry using kitchen towel.
  • 1 Pestle & Mortar To crush the Sichuan peppercorns

Method
 

  1. Grind the Sichuan peppercorns in your pestle and mortar
  2. Prepare the tofu; either by using your tofu press or squeezing out the excess liquid using a clean tea towel.
  3. Heat oil on a medium flame. Once hot, add the garlic and ginger and stir fry for 2 minutes.
  4. Add the mushrooms and cook for 8 minutes, stirring occasionally, until they have a bit of colour. Whilst the mushrooms are cooking, prepare your 500ml of vegetable stock.
  5. Add the leeks and cook for 2 minutes, until they start to unravel into spirals.
  6. Transfer the cooked vegetables into a bowl.
  7. Put the sesame oil, fermented black beans, chilli bean sauce, dark soy sauce and Sichuan peppercorns into the same pan on a medium heat and fry for 2 minutes.
  8. Add the tofu and coat it in the rich and savoury sauce.
  9. Return the cooked vegetables into the pan, stirring to coat all ingredients in the delicious sauce.
  10. Pour the vegetable stock into the pan and wait for it to boil. Whilst you're waiting, prepare your corn flour mix.
  11. Once the mixture is boiling, slowly add in the cornflour slurry whilst stirring the pan.
  12. Once the mixture has thickened, remove from the heat and serve with your choice of rice.

Notes

Nutritional breakdown (per serving):
  • 700 kcal
  • 39g protein
  • 70g carbs
  • 26g fat
  • 10g fibre
  • 8g sugar
  • 2.5g salt
 

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