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.
Total Time25 minutesmins
Course: Dinner
Cuisine: Chinese, Vegan, Vegetarian
Keyword: mabo dofu, mushroom ma po tofu, vegan chinese recipe, vegan dinner recipe, vegan ma po tofu, vegan mushroom dinner
200gmushroomsshiitake or swiss brown mushrooms, finely chopped
4spring onionsthinly sliced, white and green parts separated
200gsilken tofudrained and cubed
Instructions
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.
Notes
For a spicier version, add an extra tablespoon of chilli oil when making the sauce.