Mushroom Mapo-ish Tofu
Our vegan take on a Sichuan classic with spicy, aromatic tofu and meaty shiitake mushrooms. Be warned: it’s addictive.
Serves
4
Fresh Ginger
Garlic Cloves
Thai Red Chilli
Shiitake Mushrooms
Spring Onions
Firm Tofu
Cooked Black Beans
Chinese 5 Spice
Black Bean Paste
Water
Sesame Oil
Chinese Black Vinegar
Sugar
Vegetable Oil
FOR THE CORNFLOUR SLURRY:
Cornflour
Water
TO SERVE (optional):
Crispy Chilli Oil
Cooked Rice
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Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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Notes (2)
S
Sarah J.
13 days ago
Really loved this recipe, so tasty and low calorie! We did add a lot of extra soy sauce at the end to really bring out the flavour though
D
Dulcie W.
17 days ago
Didn't love this recipe, mine didn't look anything like the picture and didn't taste great to be honest.
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.