Mapo tofu traybake with mushrooms and pak choi
The beauty of this vegetarian, oven-baked version of mapo tofu is that you can adjust the spice levels in the sauce as you like. A jar of chilli bean paste is an invaluable investment for your cupboard and fridge - you’ll find yourself using it for so many dishes.
Ingredients
- Sesame oil45 ml
Instructions
5 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6. Tip the mushrooms, tofu, garlic and ginger into a large roasting tin.
- 2
In a jug or small bowl, whisk together the chilli bean paste (use 1 teaspoon if cooking for children, more if cooking for adults) with 2 tablespoons of the sesame oil and 1 tablespoon of water. Mix this dressing well through the tofu and mushrooms.
- 3
Add the pak choi to the tin and gently turn it in the dressing, then scatter over 1 teaspoon of sea salt flakes and transfer to the oven to roast for 20-30 minutes.
- 4
Meanwhile, prepare the spring onions and put them in cold water to crisp up.
- 5
Take the tofu out of the oven, taste and adjust the salt as needed, then drizzle over the remaining 1 tablespoon of sesame oil, scatter over the spring onions and Sichuan peppercorns. Serve hot with rice.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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