Vegetarian Ma po tofu (麻婆豆腐)

(serves 3-4)

Adapted from China Sichuan Food 

This is a very mild vegetarian version of a traditionally pork and tofu- based dish that is super spicy. So spicy in fact that I'm not sure I've ever even had it in its full glory as I probably couldn't handle it! Anyhow, this is probably only vaguely like the real dish but we really liked it, there is a little bit of heat from the Sichuan pepper, but thankfully mild enough that even our toddler could handle it, and was very tasty with this combination of sauces. Quick and simple and a tasty way to eat tofu! 

Prep time: 20 min

Cooking time: 20-30 min

Ingredients

600 g silken tofu

6 shiitake mushrooms

200 g king oyster mushrooms

100 g leek

2 cloves garlic

2 Tbsp ginger, approx 1 x 3cm piece

1 tsp Sichuan peppercorn powder

2 Tbsp doubanjiang (豆瓣酱)

1 Tbsp Black bean and garlic sauce (蒜蓉豆豉酱)

1 Tbsp oil

1/2 cup vegetable stock or water

1 tsp sugar

1 tsp sesame oil

handful of chopped shallots, to garnish

1 tsp toasted sesame seeds, to garnish

Water starch (thickener)

1 tsp corn starch

1 - 2 Tbsp water

Method

1. Cut the tofu into 1 centimetre cubes. Prepare a pot with 3 cups water and 2 tsp salt. Bring to the boil then place the tofu in. Turn off the heat and let the tofu steep for 10 minutes, then drain and set aside.

NB. I read this helps to keep the tofu firm during cooking.

2. Dice the shiitake and king oyster mushrooms and leek. Finely chop the garlic and ginger. Prepare the Sichuan peppercorn powder if needed (i.e. grind from Sichuan peppercorns).

3. Prepare a deep pan or wok on medium heat. Add a teaspoon of oil, then after 30 seconds, add the garlic, ginger and leek and fry until it is aromatic. Add the chopped mushrooms in and fry until soft, approximately 3 minutes. Move the mushrooms to one side of the pan.

4. Add a teaspoon of oil, then add the Doubanjiang, Black bean and garlic sauce and Sichuan peppercorn powder. Continue frying for one minute over low heat then mix it all together and add in the vegetable stock or water. 

5. Prepare the water starch by combining the corn starch and water in a separate bowl, mix thoroughly then add it to the pan. Cook for a further five minutes until the sauce starts to thicken. 

6. Slide in the tofu cubes and simmer for a few minutes to warm through, gently moving the tofu through the sauce, taking care not to break the tofu. To finish, drizzle with sesame oil, sprinkle over the chopped shallots and sesame seeds. 

7. Serve with rice and steamed or simple garlic stir-fry Chinese greens.