Vegan-friendly Mapo Tofu
Sunday 17th October, 5.30-6.45pm
Ingredients list
Below is a list of all ingredients you'll need to cook a vegan-friendly version of this flavoursome staple dish - just click on the "+" to find out more information on each ingredient.
As always, our aim is to help you easily recreate these recipes at home using widely available ingredients. Sometimes, it is necessary to source a more specialist ingredient (S) - we've included pointers or links to places you can find these.
If you have any questions, email us on [email protected].
As always, our aim is to help you easily recreate these recipes at home using widely available ingredients. Sometimes, it is necessary to source a more specialist ingredient (S) - we've included pointers or links to places you can find these.
If you have any questions, email us on [email protected].
Spicy Bean sauce (S)
Available from Asian supermarkets or Amazon. We recommend the Lee Kum Kee Spicy Bean Sauce for that authentic flavour, incorporating the signature Sichuan pepper! The recipe won't use a whole jar - the remaining sauce in the jar will keep well in your fridge.
Regular, plain tofu (not silken tofu)
Widely available at most major supermarkets. For the correct texture, Cauldron Organic Tofu Block is a good choice, and a standard 396g pack will be enough for the recipe. In Asian supermarkets, a pack of Tofu King firm tofu is the best option.
Garlic
The recipe calls for 2-3 large cloves.
fresh ginger
A thumb-sized piece.
Neutral cooking oil
Vegetable or sunflower oil are best.
Fresh chillis
Use as much or as little as you wish, according to your taste.
Light soy sauce
Dark soy sauce can be substituted if necessary.
Sugar
1 teaspoon.
cornflour
1 teaspoon, mixed with a tablespoon of water.
Spring onions
A few, chopped to garnish.
Book this session:
We look forward to cooking with you on October 17th!