Rose Harissa Mapo Tofu with Cauliflower
Prep: 15 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 4 people
This is a vegan riff on the Sichuan classic, Mapo Tofu. We have used Rose Harissa and Sichuan Pepper to add a tingly heat to the delicious red broth-based dish.
Ingredients
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2 tbsp of Sesame oil
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2 tbsp of Early Harvest Extra Virgin Olive Oil
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1 bunch of Spring onions, thinly sliced
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2 cloves of garlic, peeled and finely chopped
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2-inch Piece of ginger, peeled and finely chopped
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1tsp Sichuan pepper, crushed
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3 tbsp Rose Harissa Paste
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½ a Cauliflower, chopped into medium florets
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400g Firm tofu, broken into small chunks
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3 tbsp Soy Sauce
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750ml of Hot water
Method
- Step 0: Place a wide shallow saucepan on a medium to high heat. Add the sesame and Olive Oil, followed by the spring onions, ginger and garlic to a pan and fry until soft, stirring occasionally, around 5-8 minutes.
- Step 1: Add the sichuan pepper, soy sauce, Rose Harissa and hot water and bring to a simmer. Once simmering, carefully add the cauliflower and tofu. Leave to simmer for a further 10-15 minutes until the cauliflower is cooked through.
- Step 2: Serve with rice or noodles to soak up the delicious broth.