Name: Mushroom Mapo-style Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400 g soft tofu, cut into 2 cm cubes; 150 g fresh mushrooms, finely chopped; 1 tbsp doubanjiang (check label for a meat-free version); 2 pieces garlic cloves, minced; 10 g fresh ginger, minced; 200 ml vegetable stock or water; 1 tsp light soy sauce, optional; 1 tsp cornstarch; 1 tbsp cold water for slurry; 1.5 tbsp neutral oil; 1 pieces scallion, sliced

Let’s get cooking

01
Prepare the tofu
Drain tofu and cut gently into cubes. Mix cornstarch with the measured slurry water in a small bowl.
02
Cook the mushrooms
Heat oil over medium heat. Add mushrooms and cook 4–5 minutes, until their moisture reduces.
03
Build the sauce
Add garlic, ginger, and doubanjiang. Stir for 30 seconds without burning. Pour in stock and bring to a simmer. Taste before adding optional soy sauce.
04
Simmer gently
Slide in tofu. Simmer gently for 5–7 minutes until hot throughout, nudging the pan rather than stirring vigorously.
05
Thicken and serve
Stir the slurry again and drizzle into the simmering sauce. Cook for 1–2 minutes until glossy. Scatter scallions and serve over rice.

A little kitchen wisdom

Bean pastes vary in salt and heat. Begin with the stated amount, then adjust after adding stock. This version omits the traditional numbing pepper.

Can’t find an ingredient?

Doubanjiang: For a different, milder sauce, use 2 tsp miso plus a little chilli paste. It will not reproduce doubanjiang’s fermented broad-bean flavour.