Vegan mapo tofu with shiitake and rice

Ingredients

For 1 serving

• Tofu180 g
• Shiitake mushrooms80 g
• Miso1 teaspoon
• Soy sauce1 tablespoon
• Cayenne pepper1 teaspoon
• Garlic1 clove
• Ginger5 g
• Vegetable broth120 ml
• Cornstarch1 teaspoon
• White rice60 g
• Peanut oil2 teaspoons
• Spring onions1
• Saltto taste

Contains: gluten, nuts, soy, celery,

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile wipe the shiitake mushrooms with a damp cloth, remove the tough stems and chop finely; chop the garlic and peeled ginger. Drain the tofu, pat it dry and cut into cubes of about 2 cm.
3. Heat the groundnut oil in a frying pan over medium-high heat and fry the shiitake with garlic and ginger for 4 minutes, until the mushrooms are dry and well browned.
4. Add the chilli powder, miso and soy sauce, stir for 30 seconds, then pour in the vegetable stock and bring to the boil.
5. Lay the tofu in the sauce and cook over medium heat for 5 minutes, shaking the pan rather than stirring so the cubes don't break.
6. Dissolve the cornflour in a tablespoon of cold water, pour it in and cook for 1 minute, until the sauce turns glossy and thick.
7. Serve the tofu over the rice and finish with the thinly sliced spring onion.