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

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

1

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.

2

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.

3

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

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