Name: Mushroom mapo tofu
Yield: 4
Ingredients: 1 tbsp sesame oil; 600 gm mixed mushrooms (shiitake, king brown, shimeji and oyster), coarsely chopped; ½ tsp Sichuan peppercorns, crushed; 200 gm (¾ cup) doubanjiang (see note); 250 ml (1 cup) Shaoxing wine; 2 tsp cornflour; 15 gm dried sliced shiitake (soaked in 1 cup boiling water); 600 gm silken tofu, cut into 3cm pieces; 1 bunch garlic chives, coarsely chopped; 1 tbsp toasted sesame seeds; Shiso leaves, to serve

Our vegetarian take on ma po tofu, that much-loved tofu braise from China’s Sichuan provice, sees mixed mushrooms doing the umami heavy lifting. Other flavour notes you’ll recognise from traditional iterations of the dish – doubanjiang, Shaoxing wine and of course, those mouth-numbing Sichuan peppercorns. For added texture and colour, you could dress these up with Asian greens or snake beans.

Ingredients

1 tbsp sesame oil

600 gm mixed mushrooms (shiitake, king brown, shimeji and oyster), coarsely chopped

½ tsp Sichuan peppercorns, crushed

200 gm (¾ cup) doubanjiang (see note)

250 ml (1 cup) Shaoxing wine

2 tsp cornflour

15 gm dried sliced shiitake (soaked in 1 cup boiling water)

600 gm silken tofu, cut into 3cm pieces

1 bunch garlic chives, coarsely chopped

1 tbsp toasted sesame seeds

Shiso leaves, to serve

Method

1.Heat oil in a deep-sided frying pan over medium heat. Add mushrooms and cook, stirring occasionally, until golden (8-10 minutes).

2.Add Sichuan pepper, doubanjiang, Shaoxing, soaked shiitake and soaking water to the pan, bring to a simmer and cook until reduced slightly (3 minutes). Mix cornflour and 125ml water together in a small bowl then add to the pan; cook until thickened (1 minute).

3.Add tofu and gently stir to coat in sauce (2 minutes). Season to taste then stir through the garlic chives and divide among bowls. Top with sesame seeds and shiso leaves.

Doubanjiang, a chilli broad bean paste, is available from Asian grocers.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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