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Mushroom Mapo-ish Tofu

4.5
2
Notes
20 mins cook
Our vegan take on a Sichuan classic with spicy, aromatic tofu and meaty shiitake mushrooms. Be warned: it’s addictive.
Jodie Nixon

Jodie Nixon

Mushroom Mapo ish Tofu
Serves
4
Fresh Ginger
Garlic Clove
Thai Red Chilli
Shiitake Mushroom
Spring Onion
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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    Notes
    (2)

    S
    Sarah J.
    a month 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.
    2 months 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.

    Jodie Nixon
    View Chef profile

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