Mapo Tofu is a dish that is beautifully layered with flavour! You can adjust the chilli heat for your own personal taste but whatever you do, you’re tastebuds will feel the full force of Chinese cuisine. Serve with sticky rice and garnish with Sichuan pepper and spring onions for extra flare.
1 pack of Cauldron Organic Tofu
2 tbsp oil
1 tbsp Sichuan chilli bean paste
1 tbsp black bean paste
1 inch of ginger, grated
2 garlic cloves, crushed
30 g dried shitake mushrooms, soaked in 200ml of boiling water, drained (reserve the water) and roughly chopped
½ tbsp soy sauce
1 tbsp Chinese rice wine
1 tbsp sesame oil
½ tsp sugar
½ tbsp. corn flour (optional)
1 tsp ground Sichuan pepper
3 spring onions, finely sliced
Drain the tofu for 20 minutes by placing it in-between two chopping boards lined with a clean tea towel or kitchen roll. Put something heavy on top, e.g. tins of can food, to apply pressure. Once the tofu has been pressed, chop into 2.5cm cubes.
Place a wok on to a high heat and place the oil in to the pan. Add the Sichuan chilli bean paste and black bean paste and fry for 2 minutes. Add the ginger, garlic, tofu and shiitake mushrooms and continue to fry for a further 2 minutes. Add the soy sauce, Chinese rice wine, sesame oil, sugar and reserved water from the shiitake mushrooms. Continue to cook for 5 minutes, until the sauce reduces. For a thicker sauce, add the corn flour at this point.
Serve with sticky rice and garnish with the Sichuan pepper and spring onions.