Recipe: Ma Po tofu with button mushrooms 

This dish is a classic from China’s Sichuan province, says Bonnie Chung. While its peppery heat hits you right between the eyes, it is actually a delicate recipe that celebrates tofu’s panna cotta-like texture. Serve with fluffy steamed rice.

Serves 4

Ingredients

The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up

• 4 tbsp vegetable oil
• 4 spring onions, green parts only, finely chopped
• 4 tbsp Sichuan chilli bean paste
• 2 tbsp finely chopped or grated garlic
• 2 tbsp peeled and finely chopped or grated fresh ginger
• ½ tsp freshly ground white pepper
• 100ml water
• 600g firm or soft tofu, drained for 20 minutes and cut into 2.5cm cubes
• 10 small button mushrooms, kept whole
• 2 tsp potato flour or corn flour
• to serve (optional): coriander
• 2 pinches of crushed Sichuan peppercorns
• steamed rice and greens

Method

• Heat the oil in a frying pan, then throw in the spring onions, chilli bean paste and garlic. Cook for 2-3 minutes to allow the flavours to infuse. Stir in the ginger, white pepper and water.
• Place the tofu carefully into the pan and stir the sauce around it, reduce the heat and add the mushrooms.
• In a small bowl, mix the potato flour with 1 tbsp of water until smooth, then pour this mixture into the pan while stirring gently, to thicken the sauce around the tofu and mushrooms.
• Serve immediately scattered with coriander and Sichuan pepper, if you like, with steamed rice and greens.
  

Taken from Tofu Tasty by Bonnie Chung, published by Pavilion Books at £14.99. To buy from The Week Bookshop for £13.99, call 020-3176 3835 or visit theweekbookshop.co.uk