Vegan Mapo Tofu with Mushrooms & Spring Onion

Ingredients

For 2 portions

• 🌾 400g tofu
• 🏺 15ml olive oil
• 🧄 10g garlic
• 🪴 10g ginger
• 🍄 100g mushrooms
• 🥣 20ml soy sauce
• 🌶️ 15g chilli paste
• 🧅 30g spring onions
• 🏺 5ml sesame oil

Method

1. Cut the tofu into 2 cm cubes. Bring a pan of lightly salted water to a gentle simmer, slide in the tofu and simmer for 2 minutes – this firms it so it doesn't break. Drain carefully.
2. Finely chop the garlic and ginger, slice the mushrooms and slice the spring onions, keeping the green parts separate.
3. Heat the oil in a wok or large frying pan over medium heat. Fry the garlic, ginger and chilli paste for 30–60 seconds until fragrant and the oil turns red. If you have doubanjiang (fermented chilli bean paste), add a tablespoon now – check the label is vegan.
4. Add the mushrooms and cook for 3 minutes until soft.
5. Add the soy sauce and 100 ml water (extra) and bring to a simmer.
6. Gently slide in the tofu and simmer for 4–5 minutes, nudging it with the back of a spoon rather than stirring, so it soaks up the sauce without breaking.
7. Stir in the spring onion whites, drizzle with sesame oil and scatter with the greens. For the classic numbing tingle, add a pinch of ground Sichuan pepper.
8. Serve hot with steamed rice.