Vegan mapo tofu
Nutrition Info.(per serve)
400g fresh tofu, drained and broken into 2cm chunks
1 1/2 cups diced button mushrooms
1 teaspoon sesame oil
3 tablespoons black bean chilli paste or XO mushroom sauce
1 1/2 teaspoons Sichuan pepper (see tip)
3 cups diced portobello mushrooms
25g dry black wood ear mushrooms, soaked in boiling water, drained, sliced
1 eggplantaubergineX, diced
4 spring onions, sliced
4 cups cooked black rice
Total fat 12g
Saturated fat 2g
Dietary fibre 8g
- Drain tofu, and gently break up into 2cm chunks.
- In a food processor, chop button mushrooms until fine but not puréed.
- In wok or large non-stick pan, heat oil over medium heat. Add chilli paste, Sichuan pepper and cook for 2 minutes. Turn heat up to high, add all mushrooms and eggplant and cook quickly until softened. Turn out into a bowl.
- Add tofu to the pan, stir-fry over medium heat for 8 minutes. Add spring onions and cook for 2 minutes. Return mushrooms and eggplant to the pan, mix well.
- Serve with the black rice in large bowls. Garnish with coriander, if desired.
If you can’t find wood ear mushrooms, just use more portobellos.
- Mapo tofu, also known as mapo doufu, is a dish from Sichuan province in southwest China, and is tofu in a spicy sauce.
- Sichuan pepper is sometimes called Sichuan powder.
- Black bean chilli paste, XO mushroom sauce, wood ear mushrooms and Sichuan pepper are available from Asian grocery stores.