A vegan version of the authentic Chinese Mabo Dofu, this Mushroom Ma Po Tofu cooks in under 30 minutes and is a delicious light weeknight meal for the whole family.
For the sauce
- 3 tablespoons cornflour
- 3 tablespoons water
- 3 tablespoons tamari or light soy sauce
- 4 tablespoons Shaoxing wine
- 200ml vegetable stock
- 1 tablespoon chilli oil paste (or Sriracha)
- 1 tablespoon miso paste
- 1 tablespoon Hoisin sauce
For the Mushroom And Tofu
- 2 tablespoons vegetable or peanut oil
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- ½–1 teaspoon red chilli flakes
- 200g mushrooms (shiitake or swiss brown mushrooms), finely chopped
- 4 spring onions, thinly sliced, white and green parts separated
- 200g silken tofu, drained and cubed
- To make the sauce, mix cornflour and water to a smooth paste in a mixing jug. Add the rest of the sauce ingredients and mix well. Ensure that there are no lumps. Set aside.
- Heat a wok on high. Add the vegetable/peanut oil and sesame oil. Add the garlic, ginger and chilli flakes. Sauté for a few seconds. Add the mushroom and the white part of the spring onion and sauté for a couple of minutes until spring onion starts to caramelize.
- Add the sauce and continue cooking, tossing constantly for a couple of minutes. Add the tofu and mix gently. Cook for a couple of minutes until tofu is coated and heated through.
- Remove into a serving bowl. Garnish with spring onion greens.
- Serve hot with steamed rice.
For a spicier version, add an extra tablespoon of chilli oil when making the sauce.