MUSHROOM MAPO TOFU

Updated at: Thu, 17 Aug 2023 12:56:16 GMT

Step 1

Put the Sichuan peppercorns into a mortar and grind well.

Step 2

Take a sniff and revel in their strange and wonderful grapefruit smell

Step 3

Heat the rapeseed oil in a large frying pan on a medium flame

Step 4

Once hot, add the garlic and ginger, and stir-fry for 2 minutes.

Step 5

Add the mushrooms, cook for 6 minutes, then add the leek and stir-fry for a further 2 minutes, until the leek softens and unravels.

Step 6

Transfer the vegetables to a bowl

Step 7

Put the sesame oil, ground Sichuan peppercorns, chilli bean sauce.

Step 8

soy sauce and black beans into the same pan and fry for a couple of minutes, until the oil separates.

Step 9

Add the tofu, stir to coat, then return the vegetables to the pan.

Step 10

Pour over the stock, bring to the boil, then stir in the cornflour paste and heat until the sauce thickens

Step 11

Take off the heat and transfer to a serving dish.

Step 12

Garnish with the spring onion strips and serve with plain white rice

1 liked

0 disliked