I was missing an Asian inspired tofu dish and decided to make an easy version of mapo tofu. The woody aroma and meaty texture of the shitake mince completes this spicy and salty dish that finishes with a sweet crunch from the spring onions.
1 block (300g) medium firm tofu cut into cubes
1 tablespoon fermented black beans
2 cloves minced garlic
1/2 onion finely chopped
1 teaspoon grated ginger
1 de-seeded chilli finely sliced
1/2 cup sliced spring onions
8 slices dried shitake mushrooms
2 teaspoons soy sauce
1 teaspoon cornflour
- Soak the shitake mushrooms in 1/4 cup of hot water for at least 15 minutes.
- Sautee onion in a non-stick pan until translucent. Add some of the mushroom water as needed. Add chilli.
- Add garlic and ginger and black beans and sautee for half a minute.
- Add tofu, soy sauce and remaining mushroom stock. Try not to move the tofu too much or it will break down too much by the end of the cooking process.
- Mince the mushroom finely and add.
- Leave to simmer for 15 minutes, moving the tofu as little as possible.
- In a separate dish, dissolve cornflour in 2 tablespoons of water. This ensures you will not get cornflour lumps in your dish. Add to pan, stirring through only a couple of times. This will help thicken the sauce.
- Add sliced spring onions.