Rose Harissa Mapo Tofu with Cauliflower
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
2 tbsp of Sesame oil
2 tbsp of Early Harvest Extra Virgin Olive Oil
1 bunch of Spring onions, thinly sliced
2 cloves of garlic, peeled and finely chopped
2-inch Piece of ginger, peeled and finely chopped
1tsp Sichuan pepper, crushed
3 tbsp Rose Harissa Paste
½ a Cauliflower, chopped into medium florets
400g Firm tofu, broken into small chunks
3 tbsp Soy Sauce
750ml of Hot water
Instructions
- 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.
- 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.
- Serve with rice or noodles to soak up the delicious broth.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Rose Harissa
Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.