Mapo Tofu with Eggplant and Shiitake Mushroom

Ingredients

1 tsp Sichuan peppercorns

500g soft tofu

2-3 tbsp light olive oil

½ a small eggplant, finely diced & salted

200g Shiitake mushrooms, very finely diced

1 tbsp gochujang

1 tbsp tomato paste

2 garlic cloves, bashed & finely chopped

1 tbsp finely chopped ginger

1 cup vegetable stock

1 tbsp soy sauce or tamari

1 tsp Elevate tonic

2 tsp corn flour mixed with 2 tsp cold water

1 tsp sesame oil

2 tbsp spring onion, finely sliced

Method

In a heavy fry pan, heat Sichuan peppercorns over medium-high heat until just starting to smoke.

Transfer to a mortar and pestle and grind to a fine powder. Set aside.

Remove tofu from packet, drain and wrap in a paper towel to absorb moisture.

Cut into cubes, approximately 2cm square.

In a wok or large frying pan over medium heat, add the oil.

Then add the eggplant and shiitake mushrooms, cook for 2-3 minutes or until they start to soften and golden. Careful not to let them burn.

Add the gochujang and tomato paste, stirring for about 2 minutes.

Stir through garlic, and ginger. Stir-fry for about a minute.

Then add stock, soy sauce, and Extremely Alive Probiotic SHOT of your choice.

Bring to a simmer then turn the heat down to medium and cook for 3-4 minutes or until the liquid has reduced by about a quarter and is starting to thicken.

Stir through the cornflour mixture.

Add the Sichuan peppercorn powder.

Taste and season with extra salt or soy sauce if needed.

Carefully add the tofu and stir to combine with sauce, talking caution not to break up tofu. Drizzle over the sesame oil and gently toss.

Transfer to a serving bowl and sprinkle with spring onions.

Serve with steamed rice.

Mapo Tofu with Eggplant and Shiitake Mushroom