Vegetarian Gochujang & Fermented Soybean Mapo Tofu
A rich, spicy and deeply savoury fusion of Korean and Sichuan flavours. Silky tofu and mushrooms simmer in a glossy sauce made with gochujang, fermented soybean chilli oil and aromatic Sichuan peppercorns. Comfort food with a serious umami kick.
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Servings 4
Ingredients
Main Ingredients
- 400 g firm tofu cut into 2cm cubes
- 150 g shiitake mushrooms sliced
- 150 g okra (optional) sliced
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 spring onions sliced
Sauce
- 1 tbsp gochujang
- 1 tbsp Lao Gan Ma Spicy Fermented Soybean Oil Chilli (or chilli crispy oil)
- 1 tbsp light soy sauce
- 1 tsp sugar
- ½-1 tsp gochugaru (or simple chili flakes)
- 1 tsp Sichuan peppercorns
Liquid
- 250 ml vegetable stock
Thickener
- 1 tbsp cornflour
- 2 tbsp cold water
To Finish
- 1 tsp toasted sesame oil
- Extra spring onions for garnish
- Steamed jasmine rice to serve
Instructions
Step 1: Prepare the Tofu
- Drain the tofu and cut into roughly 2cm cubes.
- For the best texture, gently simmer the tofu in lightly salted water for 2 minutes. Drain carefully and set aside.
Step 2: Prepare the Sichuan Pepper
- Heat a dry frying pan over medium heat.
- Toast the Sichuan peppercorns for 1 minute until fragrant.
- Grind using a pestle and mortar.
- Reserve half for cooking and half for serving.
Step 3: Mix the Sauce
- In a small bowl combine:
- Gochujang
- Lao Gan Ma Spicy Fermented Soybean Oil Chilli
- Soy sauce
- Sugar
- Gochugaru
- Mix until smooth.
Step 4: Cook the Aromatics
- Heat 1 tablespoon of neutral oil in a wok or large frying pan.
- Add the onion and cook for 3-4 minutes until softened.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
Step 5: Build the Flavour Base
- Add the sauce mixture and cook for 1 minute, stirring constantly.
- Allow the gochujang and fermented soybean chilli oil to bloom and become aromatic.
Step 6: Cook the Mushrooms
- Add the shiitake mushrooms.
- Cook for 5 minutes until softened and lightly browned.
Step 7: Simmer
- Pour in the vegetable stock and bring to a gentle simmer.
- Add half of the ground Sichuan pepper.
- Cook for 2 minutes.
Step 8: Add the Tofu
- Gently add the tofu cubes.
- Carefully stir through the sauce.
- Simmer for 5-7 minutes, allowing the tofu to absorb the flavours.
Step 9: Thicken the Sauce
- Mix the cornflour and cold water together.
- Slowly pour into the pan while stirring gently.
- Cook for 1-2 minutes until the sauce becomes glossy and coats the tofu.
Step 10: Finish and Serve
- Stir through the sesame oil and half of the spring onions.
- Serve over steamed jasmine rice.
- Top with the remaining spring onions and the remaining ground Sichuan pepper.