Tofu Recipe from XU Taiwanese Restaurant

Vegan mapo tofu

Name: Vegan mapo tofu
Total time: 35 min
Yield: Serves 3
Ingredients: 3 tbsp vegetable oil; 200g firm tofu drained, patted dry and cut into cubes; 50g silken tofu; 2, green tops only spring onions chopped; 1 tbsp chilli oil; ground to make 2 tsp Szechuan peppercorns; 3 tbsp vegetable oil; 1 tsp Szechuan peppercorns; 1 onion finely diced; a thumb sized piece ginger finely chopped; 5 cloves garlic finely chopped; 3 tbsp doubanjiang (see details below); 200ml kombu stock (see details below); 2 tbsp light soy sauce; 1 tsp soft brown sugar; 1 tbsp shaoxing wine

Erchen Chang

Published: October 27, 2017 at 3:16 PM

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Serves 3

Easy

Total time: 35 mins

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Check out this easy vegan mapo tofu recipe from the new Taiwanese restaurant XU in London's Chinatown. This super simple recipe is packed with flavour and takes no time at all to make

Vegan

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Ingredients

Nutrition

3 tbsp vegetable oil
200g firm tofu

drained, patted dry and cut into cubes
50g silken tofu
2, green tops only spring onions

chopped
1 tbsp chilli oil
ground to make 2 tsp Szechuan peppercorns

SZECHUAN SAUCE

3 tbsp vegetable oil
1 tsp Szechuan peppercorns
1 onion

finely diced
a thumb sized piece ginger

finely chopped
5 cloves garlic

finely chopped
3 tbsp doubanjiang

(see details below)
200ml kombu stock

(see details below)
2 tbsp light soy sauce
1 tsp soft brown sugar
1 tbsp shaoxing wine

Nutrition: per serving

kcal593
fat32.8g
saturates2.4g
carbs11.3g
sugars8.2g
fibre1.8g
protein62.1g
salt3.7g

Method

step 1

To make the sauce, heat the vegetable oil in a frying pan, add the peppercorns and cook for 2-3 minutes until fragrant. Scoop the peppercorns out of the oil and discard. Add the onions to the infused oil in the same pan and cook for 10 minutes until caramelised. Add the ginger and garlic, and fry for another few minutes, then add the remaining sauce ingredients and simmer for 10-15 minutes on a low heat until thickened.
step 2

Heat another 3 tbsp of vegetable oil in a frying pan and add the firm tofu. Fry for 5 minutes, turning often until golden and crisp. Drain on kitchen paper.
step 3

Put the firm tofu onto a plate, pour over the sauce, and add the pieces of silken tofu, spring onions, a drizzle of chilli oil and some of the ground szechuan pepper.

Doubanjiang is a chilli bean sauce available in Chinese supermarkets and online at souschef.co.uk and spicesofindia.co.uk. Kombu stock is made from infusing dried sheets of seaweed in water. Put 30g of kombu seaweed into 1 litre of water (soak for 3-5 hours if you have the time) and then very slowly bring to the boil – this should take 20-25 minutes. When it reaches the boil, discard the seaweed. It will keep in fridge for 3-5 days. Alternatively, you can buy Mara seaweed kombu stock powder from ocado.co.uk or in large supermarkets.

Authors

Erchen Chang

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