Vegan mapo tofu

Instructions

1 Drain tofu, and gently break up into 2cm chunks.

2 In a food processor, chop button mushrooms until fine but not puréed.

3 In wok or large non-stick pan, heat oil over medium heat. Add chilli paste, Sichuan pepper and cook for 2 minutes. Turn heat up to high, add all mushrooms and eggplant and cook quickly until softened. Turn out into a bowl.

4 Add tofu to the pan, stir-fry over medium heat for 8 minutes. Add spring onions and cook for 2 minutes. Return mushrooms and eggplant to the pan, mix well.

5 Serve with the black rice in large bowls. Garnish with coriander, if desired.