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Rose-Harissa Mapo Tofu with Cauliflower

Rose Harissa Mapo Tofu with Cauliflower

Prep 15 minutesCooking 20 minutes4 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.


20 minutes

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Main Course



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


  1. 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.
  2. 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.
  3. Serve with rice or noodles to soak up the delicious broth.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

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

Rose Harissa

Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.