Mapo Tofu

For this recipe, you need Toban Djan, which you’ll probably need to order online. Or alternatively, you can use Gochujang Korean Paste which is more readily available in supermarkets.

You’ll need (serves 3-4)…

• 1 tbsp sesame oil or any alt. vegetable oil 

• 5 spring onions (white ends) thinly diced

While dicing the spring onions, separate the white and green parts. You’ll need to cook the white parts and use the green parts for garnishing.

• 150g chestnut or shiitake mushrooms diced into small bits

• 1½  tbsp ginger finely chopped

• 1 tsp garlic finely chopped

Heat up the oil in a large frying pan and fry the ginger, garlic, mushrooms and spring onions until the garlic is slightly brown.

• 400g tofu cut into 1cm cubes

• 1.5 tbsp toban djan or gochujang 

• 1 vegetable stock cube (optional) dissolve vegetable stock in water

• 1 tsp cornstarch or flour

Add toban djan, vegetable stock and tofu. Then add and dissolve the corn starch (flour you needn’t dissolve) into a little water. Gently stir into the mix.

It should be thickened to a gravy-like consistency, if it’s too watery, add more starch, or more water if too thick.

Serve with:

• White rice

• Sesame seeds (optional)

• Spring onions (green ends) thinly diced

Or make it into a nori wrap with rice:

• Sushi nori cut into quarters

• White rice or sushi rice

• Sesame seeds (optional)

• Spring onions (green ends) thinly diced

Add the green bits of the spring onion and sesame seeds to garnish.