- serves 4 people
- preparation 10 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 2 tbsp (40 ml) vegetable oil
- 40 g finely chopped garlic
- 40 g finely chopped ginger
- 55 g chilli bean sauce (toban djan)
- 40 g soy sauce
- 40 g mushroom oyster sauce
- 1 litre vegetable stock
- 20 g cornflour
- 200 g finely chopped zucchini
- 200 g silken tofu
- Steamed rice, to serve
Serves 4 as part of a shared meal
Instructions
- Heat the oil in large saucepan over low heat, then sauté the garlic and ginger for 3 minutes. Add the chilli bean sauce and cook, stirring until very aromatic. Increase the heat to medium, then stir through the soy sauce, mushroom oyster sauce and vegetable stock. Bring to the boil over high heat, then simmer for a further 10 minutes.
- Combine the cornflour with a little cold water in a small bowl and whisk it into the sauce, until it thickens. Taste the broth and season with extra soy or oyster sauce, if you like. Stir through the zucchini and tofu and cook for 2 minutes, or until the zucchini is just cooked.
- Serve the zucchini mapo tofu with steamed rice.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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