Mushroom mapo tofu

Meaty shiitake mushrooms and firm tofu make a great combo. Enjoy with jasmine rice and steamed greens.

SERVES 4 PREP 10 mins COOK 8 mins EASY V

400g block irm tofu

2 tbsp rapeseed oil

2 garlic cloves, inely chopped

2.5cm piece ginger, peeled and inely grated

1 red chilli, deseeded and inely chopped

150g shiitake mushrooms, sliced into

1cm strips

1 tsp whole Sichuan peppercorns, toasted in a dry frying pan

1 tbsp chilli bean paste

2 tbsp dark soy sauce

2 tbsp Shaohsing rice wine or dry sherry

For the sauce

250ml cold vegetable or mushroom stock

2 tbsp Chinkiang black rice vinegar

2 tbsp tamari or low-sodium light soy sauce

1 heaped tbsp corn lour

To serve large pinch of ground Sichuan pepper, to garnish

3 spring onions, trimmed and sliced

Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, put the tofu on a clean tea towel, set a medium chopping board on top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm chunks.

Mix all of the sauce ingredients together in a jug and set aside.

Heat the oil in a wok over a high heat and stir-fry the garlic, ginger and chillies for a few seconds. Tip in the mushrooms and stir-fry for a few more seconds, then add the peppercorns and tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the rice wine or sherry. Pour in the sauce from step 2, stir everything to combine, and bubble for 1 min.

Transfer to a serving plate and sprinkle over the Sichuan pepper and spring onions to serve.

GOOD TO KNOW calcium

PER SERVING 233 kcals • fat 13g • saturates 2g • carbs 11g • sugars 4g • ibre 4g • protein 16g • salt 2.8g