Mapo tofu with chilli oil
"This is one of my all-time favourite things to eat. If you want to convince the meat eater in your life that food can be just as good without it, or you’re looking to reduce the amount of meat you eat, this recipe is a fantastic place to start...."
INGREDIENTS
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500 g (1 lb 2 oz) firm silken tofu (momen is my favourite)
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boiling water, to cover
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3 tbsp vegetable oil
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200 g (7 oz) veggie mince or soaked textured vegetable protein
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6 cm (2½ in) piece of ginger, peeled and cut into fine matchsticks
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4 garlic cloves, minced
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3 spring onions (scallions), sliced 25 g (1 oz) dried black fungus (wood ears), soaked and sliced into strips
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2 tbsp doubanjiang (spicy fermented bean paste)
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1 tbsp douchi (fermented black bean paste)
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2 tbsp shaoxing rice wine
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600 ml (20½ fl oz) vegan 'chicken' or vegetable stock
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2 tbsp light soy sauce
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1 tbsp Sichuan peppercorns, toasted and coarsely ground
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2 tbsp cornflour (cornstarch) blended with 80 ml (2½ fl oz/⅓ cup) cold water
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a handful chopped coriander (cilantro) leaves
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3 tbsp Sichuan chilli oil (see below)
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60 g (2 oz) chilli flakes
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2 tbsp Korean chilli flakes (or just add an extra 2 tbsp normal chilli flakes)
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1 tsp Sichuan peppercorns, ground
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4 star anise
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1 cinnamon stick, broken in half
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50 g (1¾ oz/⅓ cup) toasted sesame seeds
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1 tsp fennel seeds
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2 bay leaves, crushed
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625 ml (21 fl oz/2½ cups) vegetable oil
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2 cm (¾ in) piece of ginger, peeled and thinly sliced
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2 large garlic cloves, crushed
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