Vegetarian Mapo Tofu

Mapo Tofu with a vegetarian twist. Idiot proof way of cooking a simple tofu dish at home.

REP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

SERVINGS & SCALING
Original recipe yield: Serves 2 -3 a side dish. Serve with hot steaming rice.

INGREDIENTS
Tofu, 1 packet (cubed)
Dried Red Chillis, 1 bowl, cut into edges
Button mushrooms, 1 can (sliced)
Garlic, 2 cloves (finely chopped)
Lee Kum Kee Mapo Tofu sauce, 1 packet
Spring onions, to garnish

DIRECTIONS

1. Saute garlic and dried red chillis in a frying pan. Add in the sliced button mushrooms. Saute until the mushrooms are cooked.
2. Switch to low heat. Add in the Lee Kum Kee Mapo Tofu sauce. Add in the cubed tofu and simmer.
3. Once tofu is hot from inside out, chop some spring onions to garnish and serve.

TIPS
Note: Use minced chicken / pork instead of mushrooms for a more authentic mapo tofu dish.

Drain the water well from the tofu before cooking so that the tofu will not be broken up too easily. It is preferable to use pressed instead of silken tofu.

Be careful to gently stir the tofu pieces in the sauce so that you don't end up breaking up the tofu pieces into mush!