Mushroom Mapo Tofu

재료

1 tablespoon sunflower oil

½ teaspoon ground

Szechuan pepper

1 teaspoon dried chilli flakes

5 cloves of garlic, crushed a 5 cm piece of fresh ginger, finely grated

250g mushrooms, sliced

2 tablespoons chilli bean paste

1 tablespoon soy sauce

2 teaspoons balsamic vinegar

400g firm tofu, cut into

1-2cm cubes

salt and freshly ground black pepper

1 teaspoon toasted sesame oil a bunch of spring onions, finely sliced

방향

1. Heat the oil in a wok over a high heat and add the Szechuan pepper, quickly followed by the chilli flakes, garlic and ginger, stirring constantly and moving the ingredients around the pan.

2. Turn the heat down to medium, add the mushrooms, bean paste, soy sauce and vinegar and simmer for 5 minutes, stirring occasionally.

3. Now add the tofu cubes, mix well and cook over a low heat for another 5 minutes. Check the

seasoning, then finish with a little toasted sesame oil and sprinkle with sliced spring onions. Serve with plain steamed rice.