Mapo tofu

Updated at: Fri, 17 May 2024 11:34:35 GMT

Step 1

Cook rice Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Step 2

Prep ingredients Meanwhile, quarter the mushrooms. Cut the tofu into 2cm chunks. Reserve a few coriander sprigs, then coarsely chop the leaves and finely chop the stems, keeping them separate. Crush or finely chop 2 garlic cloves. To make the stock, combine the Chinese barbecue seasoning, 1 tbs soy sauce and 310ml (1¼ cups) boiling water in a heatproof jug.

Step 3

Cook mushrooms Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Cook the tofu, stirring, for 2-3 mins until golden. Remove from the pan. Heat 1½ tbs vegetable oil in the pan over medium-high heat. Cook the mushrooms, stirring, for 4 mins or until golden. Add the chopped coriander stems and garlic and cook, stirring, for 1 min or until fragrant.

Step 4

Simmer mushroom sauce Add the stock to the mushroom mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 5 mins or until slightly reduced. Transfer 2 tbs of the sauce to a bowl, add the cornflour and whisk until smooth. Stir the cornflour mixture into the sauce in the pan and cook over medium heat for 5 mins or until thickened. Stir through chilli flakes if using

Step 5

Serve up Stir the tofu and chopped coriander leaves into the sauce. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice among bowls and top with the mushroom and tofu mixture. Scatter over the reserved coriander sprigs and enjoy!

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