Vegan Mapo Tofu

Step 1

Crush the Sichuan peppercorns in a mortal and pestle, then gentle toast the peppercorns until fragrant (but not burnt!) and set aside.

Step 2

Add a splash of sesame oil to a wok/ large pan. To this add, the mushrooms and cook until the water has evaporated.

Step 3

Then add the onion, garlic and ginger. Cook for a few minutes until fragrant.

Step 4

Stir in the Chinese five spice , toasted Sichuan peppercorns and the chilli paste. Sauté for a few minutes until your kitchen smells oh-so-cosy!

Step 5

Stir in the rice vinegar, soy sauce sand sugar. Mix well to evenly combine.

Step 6

Add the stock/ water. Bring to a boil, then turn the heat down and add cubed pieces of silken-firm tofu. Gently fold in the tofu, being careful not to break the pieces.

Step 7

While stirring, pour in a corn flour slurry ( 1/2 tbsp cornstarch mixed with 1 tbsp cold water).

Step 8

Let it simmer for 5-10 minutes for the sauce to thicken and absorb all those savoury flavours.

Step 9

Serve hot, over rice or noodles and DIVE IN