Mushroom Ma Po Tofu

Cook Time 30 minutes

Serves 4

Ingredients

250g button mushrooms

2 tbsp peanut oil

½ tsp Sichuan pepper, crushed 

1 x 2cm piece of ginger, chopped

2 cloves of garlic, chopped

2 tbsp Shaoxing wine  

2 tbsp chilli bean paste

¾ cup of vegetable stock

1 tsp cornflour

2 tbsp dark soy

1 tsp caster sugar   

300g silken tofu, cut into 3–4cm cubes 

5 spring onions, cut into 3cm batons

To Serve

Steamed jasmine rice, to serve

Method

Pulse mushrooms in a food processor until finely minced.

Heat oil in a wok over high heat. Add the mushrooms and toss; cook until golden all over. Add the Sichuan pepper and toast off for 30 seconds before adding the ginger and garlic, and cook for a further minute. Add Shaoxing wine, then the chilli bean paste and toss to coat the mushrooms.

Mix a few tbsp of stock into the cornflour to make a paste. Pour the remaining stock into the wok and bring to the boil. Add the cornflour slurry. Add the soy and sugar, followed by the tofu. Turn the heat down to medium and fold through to prevent the tofu from breaking up too much. Add the spring onions.

Serve with steamed jasmine rice.