This budget-friendly Chinese-inspired dish oozes with flavour and shows off just how silky tofu can be.
INGREDIENTS
120g Vegie Delights Mince
1 block Bean Supreme Tofu (chopped into 1 cm pieces)
1 tsp soy sauce
½ tsp ginger (minced)
½ tsp garlic (minced)
1 tsp oil
2 tsp Sichuan pepper corns
4 tsp spicy fermented bean paste (Doubanjiang)
½ tsp Chinese 5-Spice
1 cup vegetable stock
1 tsp sugar
1 tsp chilli oil
½ cup spring onions (chopped)
Crispy shallots
Cornstarch
Cooked rice to serve.
METHOD
Marinate the tofu
In a bowl, add the Bean Supreme tofu and the marinade ingredients.
Mix well and set aside.
Mapo Tofu
Heat the oil in a medium pan. Fry the Sichuan pepper corns. Once they are just golden, take them out and dry them on a paper towel. Then blitz them up in adry blender or a mortar and pestle. Set aside.
Heat oil in a hot pan. Fry the bean paste and the Vegie Delights mince for a minute.
Add half a cup of spring onions and toss for 30 seconds.
Add the marinated tofu to the pan gently. Do not break it up. Add chilli oil, 5 spice powder and sugar. Add the vegetable stock and bring to a boil.
Then simmer immediately for between 10-12 minutes. Mix 1 tsp of corn starch in ½ cup of water. Add a little ofit to the sauce and mix until it thickens. Check that it is a silken thick sauce. Add more corn starch of necessary. Once ready, remove from the heat.
Transfer the MapoTofu into a bowl. Garnish the Mapo Tofu with the Sichuan pepper corns, crispy shallots and spring onions. Serve with rice.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.