Mushroom mapo tofu

• tofu↗400g fresh firm g

  block

• rapeseed oil↗2 tbsp tbsp
• garlic cloves↗2

  finely chopped

• ginger↗2.5cm piece cm

  peeled and finely grated

• red chilli↗1

  deseeded and finely chopped

• shitake mushrooms↗150g fresh g

  sliced to 1cm strips

• Sichuan pepper1 tsp dry toasted whole tsp
• chilli bean paste↗1 tbsp tbsp
• dark soy sauce↗2 tbsp tbsp
• Shaoxing rice wine↗2 tbsp tbsp

  or dry sherry

• cold vegetable stock↗250ml ml

  or mushroom stock

• Chinkiang black rice vinegar↗2 tbsp tbsp
• tamari↗2 tbsp tbsp

  or low-sodium light soy sauce

• cornflour↗1 heaped tbsp heaped tbsp
• Sichuan pepperlarge pinch of toasted ground

  to garnish

• spring onions↗3

  trimmed and sliced

Step-by-step instructions

1. 1

   Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.

2. 2

   Mix all of the sauce ingredients together in a jug.

3. 3

   Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.

4. 4

   Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.