Vegan mapo tofu
Serves: 4
Time to make: 30 mins
Total cost: $23.16 / $5.79 per serve
(at time of publication)
Ingredients
- 400g fresh tofu, drained and broken into 2cm chunks
- 1 ½ cups diced button mushrooms
- 1 teaspoon sesame oil
- 3 tablespoons black bean chilli paste or XO mushroom sauce
- 1 ½ teaspoons Sichuan pepper (see tip)
- 3 cups diced portobello mushrooms
- 25g dry black wood ear mushrooms, soaked in boiling water, drained, sliced
- 1 eggplant, diced
- 4 spring onions, sliced
- 4 cups cooked black rice
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.
Variations
If you can’t find wood ear mushrooms, just use more portobellos.
HFG tip
- Mapo tofu, also known as mapo doufu, is a dish from Sichuan province in southwest China, and is tofu in a spicy sauce.
- Sichuan pepper is sometimes called Sichuan powder.
- Black bean chilli paste, XO mushroom sauce, wood ear mushrooms and Sichuan pepper are available from Asian grocery stores.
Nutrition Info (per serve)
Kilojoules 1880kJ
Calories 449cal
Protein 22g
Total fat 12g
–Saturated fat 2g
Carbohydrates 60g
–Sugars 9g
Dietary fibre 8g
Sodium 120mg
Calcium 260mg
Iron 7mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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