Fried tofu with mushroom sauce on rice

1. 1

   To make the tofu, bring 500ml/18fl oz water and a large pinch of salt to the boil in a large saucepan or wok.

2. 2

   Once boiling, turn off the heat and drop in the tofu. Cook for 1-2 minutes. Use a slotted spoon to transfer the tofu to kitchen paper to drain, then gently pat dry. Once cool enough to handle, cut into 2cm/¾in thick slices or cubes.

3. 3

   Heat the vegetable oil, ensuring the oil is at least 5cm/2in deep, in a deep frying pan or wok to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

4. 4

   Meanwhile, crack one egg into a wide shallow bowl and add ½ tablespoon flour. Whisk until smooth and combined. Place the remaining flour in a separate wide shallow bowl.

5. 5

   Dust the tofu pieces in the flour, one by one, coating thoroughly. Transfer each piece to a plate before dusting the next piece.

6. 6

   Dip the tofu pieces in the egg mixture, coating thoroughly, and gently place in the pan of hot oil. Do this one piece at a time. Cook for 1-2 minutes, then carefully flip the tofu pieces and cook on the other side for 1-2 minutes, or until golden. Transfer to kitchen paper to drain.

7. 7

   To make the sauce, heat the oil in a saucepan over a medium heat. Add the mushrooms, beans and carrots and fry for 2-3 minutes.

8. 8

   Add the doubanjiang and stir-fry for 1 minute. Pour in the reserved mushroom water or vegetable stock and season with the sugar, salt, MSG (if using) and soy sauce. Bring to a simmer.

9. 9

   Turn the heat down to low and gently pour in the cornflour slurry while stirring. Turn the heat back up until the mixture is bubbling and cook for around 30 seconds. Turn the heat off and stir in the sesame oil.

10. 10

    Divide the rice between two bowls and place the fried tofu on top. Generously spoon over the mushroom sauce and garnish with the spring onion and coriander leaves. Drizzle over the chilli oil and serve.

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.