Mapo-Style Tofu with Rice

Method

1. Step 1 of 12

   Rinse the rice in a sieve until the water runs almost clear.

   • jasmine rice

   

2. Step 2 of 12

   Put the rice and 300 ml water in a saucepan, bring to the boil, then cover and cook on the lowest heat for 12 minutes.

   • jasmine rice
   • water
   12 min

   

3. Step 3 of 12

   Cut the tofu into 2 cm cubes and set aside.

   • firm tofu

4. Step 4 of 12

   Mince the garlic, grate the ginger and slice the spring onions, keeping green tops separate.

   • garlic
   • fresh ginger
   • spring onions

   

5. Step 5 of 12

   Slice the shiitake mushrooms.

   • shiitake mushrooms

   

6. Step 6 of 12

   Heat the vegetable oil in a wide pan over medium-high heat and fry the mushrooms until deep brown at the edges.

   • vegetable oil
   • shiitake mushrooms
   4 min

   

7. Step 7 of 12

   Add the garlic, ginger and spring onion whites and stir for 30 seconds until fragrant.

   • garlic
   • fresh ginger
   • spring onions
   1 min

   

8. Step 8 of 12

   Stir in the chilli bean paste and fry for 1 minute until the oil turns red.

   • chilli bean paste (doubanjiang)
   1 min

9. Step 9 of 12

   Pour in the stock and soy sauce and bring to a gentle simmer.

   • vegetable stock
   • soy sauce

   

10. Step 10 of 12

    Slide in the tofu cubes and simmer for 5 minutes without stirring hard.

    • firm tofu
    5 min

11. Step 11 of 12

    Slake the cornflour with 60 ml cold water, pour it in and stir gently until the sauce thickens and coats the tofu.

    • cornflour
    • water

    

12. Step 12 of 12

    Fork up the rice, then spoon the tofu over it and finish with sesame oil, spring onion greens and Sichuan pepper.

    • jasmine rice
    • toasted sesame oil
    • spring onions
    • ground Sichuan pepper