easyTime:30 mins - 1 hourServes:4
I return to this dish often during the autumn and winter months;there’s nothing quite as warming or comforting as classic Chinese mapo tofu served over steaming white rice.
This version,which harnesses the flavour of shiitake mushrooms,is vegan as opposed to the classic version,which includes minced pork. Sichuan pepper imparts a tingly pepperiness,while soft tofu is the delicate,custardy equaliser,balancing out all the big flavours and textures.
Dial the spiciness up or down with the chilli oil,but don’t skimp on the doubanjiang (fermented broad bean paste):it’s what makes this dish special.