Recipe By:

Ma Po Tofu With Button Mushrooms

plant based
vegan
vegetarian
30 minutes or less
GF
Gluten Free
DF
Dairy Free
V
VG
Jump to recipe

This is one for the spice lovers. The peppery heat hits you right between the eyes, with only a moment of relief offered by the calming tofu before you dive in for more. The dish hails from the spice province of Sichuan and the name means ‘pock-marked old woman’s tofu’, after the legendary lady who originally sold the dish.

Despite its punchy heat, this is actually a delicate recipe that celebrates tofu’s wobbly pannacotta-like texture, akin to perfect poached eggs. The button mushrooms bring a gentle bite to the dish. Serve with fluffy steamed rice, and a towel for mopping your forehead.

Extracted from ‘Tofu Tasty: Imaginative tofu recipes for every day’ by Bonnie Chung, published by Pavilion Books. Image credit to Yuki Sugiura.

Please note this recipe book is not fully vegan however many of the recipes are and can adapted to be vegan friendly too!

Recipe Tips
Ma Po Tofu With Button Mushrooms
Prep:
hrs
mins
Cook:
hrs
mins
Total:
hrs
mins

Ingredients

  • 4 tbsp vegetable oil
  • 4 spring onions (scallions), green parts only, finely chopped
  • 4 tbsp Sichuan chilli bean paste
  • 2 tbsp finely chopped or grated garlic
  • 2 tbsp peeled and finely chopped or grated fresh ginger
  • 1/2 tsp freshly ground white pepper
  • 100ml/3 1/2 fl oz/scant 1/2 cup water
  • 600g/1lb 5oz firm or soft tofu, drained for 20 minutes and cut into 2.5cm/1 inch cubes
  • 10 small button mushrooms, kept whole
  • 2 tsp potato flour or corn flour

To serve (optional):

  • Coriander
  • 2 pinches crushed Sichuan peppercorns
  • Steamed rice and greens

Instructions

  1. Heat the oil in a frying pan (skillet), then throw in the spring onions, chilli bean paste and garlic. Cook for 2–3 minutes to allow the flavours to infuse. Stir in the ginger, white pepper and water.
  2. Place the tofu carefully into the pan and stir the sauce around it, then reduce the heat and add the mushrooms.
  1. In a small bowl, mix the potato flour with 1 tbsp water until smooth, then pour this mixture into the pan while stirring gently, to thicken
    the sauce around the tofu and mushrooms.
  1. Serve immediately scattered with coriander and Sichuan pepper, if you like, with steamed rice and greens.
Have you made this recipe?
Tag @veggievisiontv on instagram, and use the hashtag #veggievision and we will DM you a link to download our recipe book!

Tag @veggievisiontv and @veggievisiontvofficial on instagram, and use the hashtag #veggievision and we will share your post!

Tag @veggievisiontv on instagram, and use the hashtag #veggievision and we will DM you a link to download our recipe book!

Uploaded by:
Veggie Vision

Veggie Vision's Other Recipes

Banana Breakfast Oats
GF
Gluten Free
DF
Dairy Free
V
VG
Almond & Peach Cake
GF
Gluten Free
DF
Dairy Free
V
VG
Aubergine & Tomato Pasta
GF
Gluten Free
DF
Dairy Free
V
VG
Banana & Almond Muffins
GF
Gluten Free
DF
Dairy Free
V
VG
View All

Download the free Veggie Vision Recipe Book!

Comments
Join the Conversation

Add a comment and let Business Name know what you think about their recipe!

No Name
Set
Loading
No Name
Set
(Edited)
This is the actual comment. It's can be long or short. And must contain only text information.
4 years ago
0
Reply
Delete
No Name
Set
(Edited)
This is the actual comment. It's can be long or short. And must contain only text information.
2 years ago
0
Load More
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Load More