Mapo tofu is a gorgeously warming dish that is often off limits to vegetarians owing to the minced pork. Cindy Lam offers us a vegetarian mapo tofu alternative, and if you want to, you could add Hong Kong’s own OmniPork between steps 1 and 2 to satisfy the omnivores.
Prep time: 10 minutes
Cooking time: 10 minutes
- 1–2 cloves garlic, chopped finely
- 1 tsp minced ginger
- 1 small shallot, chopped finely
- 1 spring onion stalk, chopped finely (save some for garnishing)
- 1 handful fresh coriander, chopped finely (save some for garnishing)
- 1 small fresh red chilli, chopped finely (deseeded if you don’t like spicy food)
- 1 cup cooked farro
- ½ cup green peas
- 350g silken tofu
- 1 tsp white pepper
- 1 tsp shichimi
- 1 tbsp miso or Chinese chilli bean sauce
- 1 tbsp Chinese chilli oil
- 2–3 tbsp soy sauce
- 1 cup vegetable stock
- 1 tbsp sesame oil
- extra-virgin olive oil or vegetable oil
- Preheat a saucepan with a few drizzles of oil on medium heat. Cook the garlic, ginger, shallot, spring onion, chilli and a little chopped coriander for about 1–2 minutes, until the oil is fragrant. Turn down the heat if necessary to avoid burning the ingredients.
- Add the cooked farro, green peas and tofu along with the white pepper, shichimi, miso/chilli bean sauce, chilli oil and soy sauce. Stir to combine and add more seasoning if needed.
- Add the vegetable stock and let simmer with a lid on for about 3–5 minutes on medium-low heat.
- Turn off the heat and transfer the mixture to a serving plate.
- Garnish with some chopped spring onion and coriander and a drizzle of sesame oil before serving with a bowl of steamed rice.