dinner · dairy-free
Mapo-style shrimp and silken tofu
Soft tofu and shrimp in a fiery chilli-bean sauce. Spoon over plenty of rice.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains soy and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Fry the doubanjiang in the oil for a few seconds, then add the stock and bring to a simmer.
-
2
Cut the tofu into large cubes and slide them in gently. Add the shrimp and simmer until they reach 145°F (63°C).
-
3
Mix the cornstarch with a tablespoon of cold water and stir it in carefully so the tofu doesn't break.
-
4
Finish with sliced spring onion.
