Aubergine and shiitake mapo tofu

Vegan version of mapo tofu

Aubergine and shiitake mapo tofu Photo

Ingredients -

10

dried shiitake mushrooms

1

tsp sugar

1

tbsp doubanjiang

1

tbsp corn flour

0.5

tbsp sichuan peppercorn

1

tbsp soy sauce

1

tbsp oyster sauce

1

tbsp chilli oil

3.5

tbsp ginger

3

tbsp garlic

1

aubergine

3

spring onions

300

g medium tofu (
or silken tofu
)

2

tsp sesame oil

Instructions

1

Cut the aubergine into bite size chunks and fry in some oil until soft. Set aside.

2

Fry the ginger and garlic in more oil until fragrant and then add the sichuan peppercorns. Stir in the doubanjang and fry for another minute.

3

Rehydrate the shiitake mushrooms in boiling water and then add to a food processor and chop finely.

4

Add the mushrooms to the pan with the aromatics and stir, then add the aubergine, soy sauce, sugar and oyster sauce.

5

Once bubbling and some water and cook until the flavours have married.

6

Add cold water to the cornstarch and then stir it into the mixture to allow it to thicken.

7

Then add the tofu cut into 0.5-1 inch pieces depending on preference.

8

Cook until the tofu has been fully heated up and then add the chilli oil and sesame oil.

9

Serve with rice and sliced spring onions.