Ma Po Tofu by Wing Yip

Method

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1

Place the mushrooms in a small bowl and cover with freshly boiled water. Set aside to soak for 20 minutes, or until soft.

2

Gently crumble the extra firm tofu into a bowl with your hands and season with the soy sauce and sesame oil.

3

Carefully dice the soft tofu into 1cm cubes.

4

Drain the mushrooms and reserve the soaking liquid. Heat the oil in a wok and add the garlic paste, drained mushrooms and crumbled extra firm tofu.

5

Stir well with a metal spatula and stir fry for 1 minute.

6

Add the jar of Szechuan sauce to the tofu pan and leave to cook for 5 minutes, adding a little of the mushroom liquid if you prefer a thinner sauce.

7

Very gently add the cubes of soft tofu and allow to heat through for 2 minutes before carefully stirring through some of the spring onions.

8

Remove from the heat and garnish with the remaining onions and the diced red chilli. Serve immediately with boiled rice.

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