Vegetarian mapo tofu with shiitake and rice

Ingredients

For 1 serving

• Tofu200 g
• Shiitake mushrooms80 g
• Miso10 g
• Cayenne pepperto taste
• Garlic1 clove
• Ginger5 g
• Soy sauce1 tablespoon
• Cornstarch1 teaspoon
• Spring onions1
• Peanut oil2 teaspoons
• Jasmine rice50 g

Contains: gluten, nuts, soy,

Method

1. Bring a small pan of water to the boil and cook the jasmine rice over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile clean the shiitake with a damp cloth, remove the tough stalks and chop finely; chop the peeled garlic and ginger. Drain the tofu and cut into 2 cm cubes; trim and thinly slice the spring onion.
3. Heat the groundnut oil in a pan or wok over medium heat and fry the shiitake, garlic, ginger and chilli powder for 4 minutes, stirring, until the mushrooms are golden and fragrant.
4. Add the miso, soy sauce and just under a glass of water and stir until the miso dissolves; add the tofu and cook over low heat for 5 minutes, shaking the pan rather than stirring so the tofu doesn't break.
5. Dissolve the cornflour in 2 tablespoons of cold water, pour it into the pan and move it gently for 1 minute, until the sauce thickens and turns glossy.
6. Finish with the spring onion and serve with the rice.