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.
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
Place a wide shallow saucepan on 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, Rose Harissa and hot water and bring to a simmer. Once simmering carefully add the cauliflower and tofu. Leave to simmer for a further ten to fifteen minutes until the cauliflower is cooked through.
Serve with rice or noodles to soak up the delicious broth.