Claire Thompson Mapo Dofu Mushroom Recipe | Mushroom Tofu Bowl

Name: Claire Thompson Mapo Dofu Mushroom Recipe | Mushroom Tofu Bowl
Ingredients: 400g (14oz) firm tofu, diced into 3cm (1¼in) cubes; 30g (1oz) dried shiitake mushrooms; full kettle of boiling water; 3 tbsp sesame seeds; 1 tbsp chilli flakes; 3 tsp ground Sichuan pepper, plus more to sprinkle; 5tbsp vegetable or sunflower oil; 1 tbsp grated ginger, plus 1 thin slice of ginger; 2 tbsp sesame oil; bunch of spring onions (scallions), white and green parts separated and thinly sliced; 3 garlic cloves, finely chopped; 250g (9oz) fresh shiitake mushrooms, stems removed and coarsely grated (shredded); 2 tbsp cornflour (cornstarch); 1 tsp caster (superfine) sugar; 3 tbsp light soy sauce; salt; steamed white rice, to serve

thehappyfoodie.co.uk

A vegetarian twist on the classic mapo dofu, this recipe from Claire Thompson uses grated shiitake mushrooms for a rich umami flavour.

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Ingredients

400g (14oz) firm tofu, diced into 3cm (1¼in) cubes
30g (1oz) dried shiitake mushrooms
full kettle of boiling water
3 tbsp sesame seeds
1 tbsp chilli flakes
3 tsp ground Sichuan pepper, plus more to sprinkle
5tbsp vegetable or sunflower oil
1 tbsp grated ginger, plus 1 thin slice of ginger
2 tbsp sesame oil
bunch of spring onions (scallions), white and green parts separated and thinly sliced
3 garlic cloves, finely chopped
250g (9oz) fresh shiitake mushrooms, stems removed and coarsely grated (shredded)
2 tbsp cornflour (cornstarch)
1 tsp caster (superfine) sugar
3 tbsp light soy sauce
salt
steamed white rice, to serve