Rose Harissa Mapo Tofu with Cauliflower

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.

Prep: 15 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

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

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.

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