THE IDEAL RECIPE FOR CHILLI MAPO TOFU

Ideal for bringing excitement to your midweek supper.

Our friends at Waitrose have shared this recipe for Chilli mapo tofu and we think it’s great. Check it out below!

  • Preparation time:10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes
  • Serves: 4-6

WHAT YOU’LL NEED

2-3 tsp Lee Kum Kee Chiu Chow Chilli Oil
1 tbsp Lee Kum Kee Pure Sesame Oil
4 cloves garlic, sliced
½ tbsp Sichuan peppercorns, ground
2 x 200g packs Waitrose & Partners No.1 Mixed Exotic Mushrooms,
roughly chopped
2 x 200g packs smoked tofu, cut into 1.5cm cubes
1 tbsp Cooks’ Ingredients Tamari Soy Sauce, plus extra to taste
3 tbsp Lee Kum Kee Premium Oyster Sauce
2 tbsp Cooks’ Ingredients Chinese Rice Vinegar
Steamed white rice, to serve
10g coriander, roughly chopped
1 tbsp black and/or toasted white sesame seeds

WHAT YOU NEED TO DO

1. Heat the chilli oil and the sesame oil in a large wok over a high heat until lightly fragrant, then add the garlic, ground pepper and mushrooms.

2. Cook for 5 minutes, turning constantly, until the mushrooms are golden.

3. Add the tofu and fry for a minute before adding 1 tbsp soy sauce, the oyster sauce and rice vinegar. Continue to cook for 5 minutes, then remove from the heat. Add more soy sauce to taste.

4. Serve over steamed rice, scattered with chopped coriander and sesame seeds.

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