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Dinner · East Asian
Vegan mapo tofu
Numbing, spicy and fast - soft tofu in a doubanjiang and mushroom sauce.
25 min Serves 3Contains: soy
Method
- 1
Fry the mushrooms hard until dry and browned - they stand in for the mince.
- 2
Add garlic, ginger and doubanjiang and cook until the oil turns red.
- 3
Pour in a cup of water and soy sauce, then slide in the tofu and simmer gently 5 minutes without stirring hard.
- 4
Thicken with cornflour slurry.
- 5
Finish with ground sichuan pepper and spring onion. Serve with rice.
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