Recipe Club

COOKING STORE CUPBOARD RECIPES WITH JANE

MUSHROOM MAPO TOFU

A classic, spicy Chinese dish usually made with minced meat and tofu, but this vegan version is just as good as the original. We love shitake mushrooms in this recipe, but button or field mushrooms also work well. If you’re struggling to get hold of chilli bean paste, Sambal, Oelek is a good substitute.

RECIPE

1 tbsp sunflower oil ½ tsp ground Szechuan pepper 1 star anise Large pinch of Chinese five spice powder 1 tsp dried chilli flakes 5 cloves of garlic, crushed 5 cm piece of fresh ginger, finely grated 1 aubergine, peeled and diced into 1cm cubes 250g mushrooms, sliced 2 tbsp chilli bean paste 1 tbsp soy sauce 2 tsp balsamic vinegar 400g firm tofu, cut into 1 – 2cm cubes Salt and freshly ground pepper 1 tsp toasted sesame oil Bunch of spring onions, finely sliced

METHOD

1. Heat the oil in a wok over a high heat and add the Szechuan pepper, star anise and five spice, quickly followed by the chilli flakes, garlic and ginger, stirring constantly and moving the ingredients around the pan. 2. Turn the heat down to medium, add the mushrooms, aubergine, bean paste, soy sauce and vinegar and simmer for 5 minutes, stirring occasionally. 3. Now add the tofu cubes, mix well and cook over a low heat for another 5 minutes. Check the seasoning, then finish with a little toasted sesame oil and sprinkle with sliced spring onions. 4. Serve with plain steamed rice.

NB. You can add a little water or some vegetable stock for a more saucy dish.