Mapo Tofu, Vegetarian version

mapotofu1Serves 2

What you need:

  • 300g Silken tofu, cut into 12 chunks
  • 6 Shiitake mushroom, stem removed, diced (I use fresh ones if available, otherwise soak dry ones overnight then squeeze out water before dicing)
  • 1 tsp Roasted peanut oil, or vegetable oil
  • 1 Tbsp Garlic, pounded
  • 1 Tbsp Ginger, pounded
  • 2 Tbsp Chilli Bean Sauce. I use Lee Kum Kee brand.
  • 1 cup Water (or 1 cup water mixed with 1 tsp Bouillon powder)
  • 1 Tbsp Shaoxing (Chinese cooking wine)
  • 2 Tbsp Soy sauce
  • 2 tsp Sugar
  • 1 Tbsp Tapioca powder, mixed with 2 Tbsp water
  • 2 Tbsp Spring onions, finely chopped
  • 1 Tbsp Sesame oil

How to put this together:

  1. Heat roasted peanut oil in a pan, add garlic + ginger + chilli bean sauce. Fry until fragrant.
  2. Add shiitake mushroom. Fry for a few minutes until mushroom is cooked.
  3. Add water. Bring to boil.
  4. Add Shaoxing + soy sauce + sugar. Taste & season.
  5. While continuously stirring the sauce, slowly add in tapioca powder water. You must be stirring constantly, otherwise the sauce will become lumpy
  6. Add in tofu chunks. Gently cover the tofu with the sauce. Be very gentle so you don’t break up the tofu too much.
  7. Serve with spring onions to garnish & drizzle with sesame oil

Serve with steamed Thai jasmine rice