Mushroom Mapo Tofu - a spicy, vibrant Sichuan dish | Kleenheat Kitchen

Name: Mushroom Mapo Tofu - a spicy, vibrant Sichuan dish | Kleenheat Kitchen
Ingredients: 4 tablespoons of vegetable oil; 1 small onion, finely chopped; 30 grams of ginger (about 3cm), finely chopped; 6 garlic cloves, finely chopped; 2 long red chilli, finely chopped; 500 grams diced mushrooms (mix of button and shiitake); 4 tablespoons of chilli oil; 4 tablespoons chilli bean sauce; 10 tablespoons Shaoxing wine; 400 ml vegetable stock; 3 tablespoons oyster sauce; 2 tablespoons caster sugar; 2 tablespoons sesame oil; 3 teaspoons corn flour mixed with 3 teaspoon cold water; Coriander and thinly sliced spring onion, to serve; 800 ml unsweetened soy milk; 7 eggs, lightly beaten; 120 ml light soy sauce; 2 teaspoon ground native pepper – this can be substituted with Sichuan peppercorns

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Mushroom is swapped with tofu in this traditionally tofu-based dish from Sichuan Province in China. It's spicy, vibrant, and, flavorsome!

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Ingredients

4 tablespoons of vegetable oil
1 small onion, finely chopped
30 grams of ginger (about 3cm), finely chopped
6 garlic cloves, finely chopped
2 long red chilli, finely chopped
500 grams diced mushrooms (mix of button and shiitake)
4 tablespoons of chilli oil
4 tablespoons chilli bean sauce
10 tablespoons Shaoxing wine
400 ml vegetable stock
3 tablespoons oyster sauce
2 tablespoons caster sugar
2 tablespoons sesame oil
3 teaspoons corn flour mixed with 3 teaspoon cold water
Coriander and thinly sliced spring onion, to serve
800 ml unsweetened soy milk
7 eggs, lightly beaten
120 ml light soy sauce
2 teaspoon ground native pepper – this can be substituted with Sichuan peppercorns