Our vegan take on a Sichuan classic with spicy, aromatic tofu and meaty shiitake mushrooms. Be warned: it’s addictive.
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Serves
4
Fresh Ginger
Garlic Clove
Thai Red Chilli
Shiitake Mushroom
Spring Onion
Firm Tofu
Cooked Black Beans
Chinese Five-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
Serves
4
Fresh Ginger
Garlic Clove
Thai Red Chilli
Shiitake Mushroom
Spring Onion
Firm Tofu
Cooked Black Beans
Chinese Five-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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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Peel and finely chop the ginger and garlic. Finely slice the chilli. Mince the Shiitake mushrooms as finely as possible (or use a mini chopper). Mix the cornflour with water and set aside. Finely chop the spring onions. Drain and slice the tofu into 3cm pieces. Drain and rinse the beans.
Step 2.
Heat a glug of vegetable oil (or another neutral oil) in a wok or a frying pan over a medium heat. Add the Chinese five spice and cook for 30 seconds. Add in the garlic, ginger and chilli and cook for another 30 seconds. Add in the mushrooms, season with salt and cook for a couple of mins until golden.Â
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Step 3.
Add the bean paste and the black beans, along with the water, and mix well. Make the cornflour slurry by mixing together the cornflour and water in a small bowl then add to the pan. Season with salt, to taste, then simmer for about 5 mins until the sauce is starting to thicken then gently stir through the tofu. Simmer for another 5 mins or until the tofu is hot and the sauce has thickened. Taste and season with salt, if needed.
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Step 4.
Season with, salt, sesame oil, sugar and Chinese black vinegar to taste.Â
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Step 5.
Divide between plates and top with the sliced spring onions. Serve with crispy chilli oil and cooked rice, if you like.
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