Photo by RDNE Stock project on Pexels
Chinese Mapo Mushroom Tofu with Steamed Rice
Golden tofu and shiitake cooked with doubanjiang, soy sauces, ginger and garlic, thickened with cornflour and served with rice.
- 400 g firm tofu
- 200 g shiitake mushrooms
- 225 g jasmine rice
- 2 tbsp doubanjiang chilli bean paste
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 200 ml vegetable stock
- 4 stalks spring onions
- 20 g fresh ginger
- 3 cloves garlic cloves
- 3 tbsp groundnut oil
- 1 tbsp cornflour
- 1 tsp sesame oil
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear. Cook in 450ml boiling salted water for 12-15 minutes until tender. Drain and keep warm.
- Step 2
Cut tofu into 2cm cubes and pat dry with kitchen paper. Slice shiitake mushrooms thickly.
- Step 3
Finely mince ginger and garlic. Slice spring onions, separating white and green parts.
- Step 4
Mix cornflour with 2 tablespoons cold water to make a slurry.
- Step 5
Heat 2 tablespoons groundnut oil in a wok over high heat. Add tofu cubes and fry for 3-4 minutes until golden. Remove and set aside.
- Step 6
Add remaining oil to wok. Stir-fry mushrooms for 2-3 minutes until softened.
- Step 7
Add ginger, garlic, and white parts of spring onions. Stir-fry for 1 minute until fragrant.
- Step 8
Add doubanjiang and stir-fry for 30 seconds until oil turns red.
- Step 9
Pour in vegetable stock, light soy sauce, and dark soy sauce. Bring to a simmer.
- Step 10
Return tofu to wok and simmer gently for 3-4 minutes.
- Step 11
Stir cornflour slurry and add to wok. Cook for 1-2 minutes until sauce thickens.
- Step 12
Remove from heat and drizzle with sesame oil. Garnish with green spring onion parts.
- Step 13
Serve immediately over steamed rice.
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