Vegan Mapo Tofu Recipe with Shiitake Mushrooms and Crispy Chilli Oil

smh.com.au

Kai

600ml water

25g dried shiitake mushrooms

3 tbsp neutral oil (avocado or rice bran oils are examples)

4 dried chillies

2 tbsp doubanjiang (fermented broad bean paste)

4 garlic cloves, peeled and minced

1 tbsp ginger, peeled and grated

50g fresh shiitake mushrooms, stems trimmed and caps cut into 3 to 4 slices

1 tbsp soy sauce

1 tbsp Shaoxing wine

1 tsp sugar

1 tsp toasted sesame oil

1 tsp ground Sichuan pepper

¼ tsp Chinese five-spice powder

400g soft (but not silken) tofu, dried and cut into 2 to 3cm dice

1 tbsp cornflour whisked into 3 tbsp cold water

2 tsp Lao Gan Ma chilli sauce* (or more if you like your food spicy)

½ cup spring onions, white and green parts thinly sliced

steamed white rice, to serve

½ cup fresh coriander, loosely packed, to serve

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