@iam.chungry: another recipe from my new cookbook 😉 Pre-order available until July 24th so grab your copies now! Check the link in my bio 👆 Mapo Tofu Recipe (Vegan) Ingredients 400g silken tofu, diced into cubes  Pinch of salt 2 tsp neutral cooking oil 1 tbsp chili bean paste 3 garlic doves, finely chopped 1 small knob of fresh root ginger, finely chopped  4 spring onions, thinly sliced (White and green parts separated) 4 dried shiitake mushrooms, rehydrated and finely chopped  1-2 tsp crushed or ground Sichuan peppercorns 2-4 whole dried red chillies (optional) For the sauce 300ml mushroom soaking liquid/water/vegetable stock 1 tbsp Shaoxing rice wine 2 tsp black rice vinegar 2 tsp light soy sauce 1 tsp dark soy sauce 1-2 tsp chili oil 1 tsp sesame oil 1 tsp sugar ½ tsp ground white paper For the cornstarch slurry 1 tbsp cornstarch 2 tbsp  water Method Place the diced tofu into a large bowl, add a pinch of salt and cover with boiling water. Mix together the ingredients for the sauce. In a small bowl, mix together the cornstarch slurry. Heat the oil in a large pan/wok over high heat. Add the chilli bean paste and cook for 2-3 mins. Add the garlic, ginger and spring onion whites, and cook 1-2 mins. Add the mushrooms, Sichuan peppercorns and chillies. Add the sauce and cook for 1-2 mins. Drain the tofu then add to the pan. Simmer on low heat for 3-4 mins. Add the cornstarch slurry and boil for 1-2 mins until thickened. Transfer to a bowl and garnish with spring onion greens.  #chinesefood #vegan #vegetarian #Recipe #EasyRecipe #cooking #cookbook #tofu #dinner #takeaway

emma chung

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Friday 18 July 2025 09:34:01 GMT