Spicy mapo tofu with mushrooms

Ingredients (serves 3)

• Tofu (firm)400 g
• Mushrooms (button)200 g
• Onion80 g
• Soy sauce30 g
• Potato starch5 g
• Rapeseed / sunflower oil15 g
• Rice (dry)150 g

Also: Garlic, ginger, chilli flakes or chilli paste, chives, water

Method

1. Get ready: finely chop the mushrooms (200 g) and onion (80 g), chop the garlic and grate the ginger. Cut the tofu (400 g) into 2 cm cubes.
2. Cook the rice: cover 150 g rice with 300 ml water, bring to the boil and cook covered over low heat for 12–15 min.
3. While the rice cooks, heat 15 g oil (1.5 tbsp) in a frying pan over medium heat. Cook the mushrooms and onion for 8 min, until the liquid has evaporated and they're golden.
4. Add the garlic, ginger and chilli and fry for 1 min. Pour in 30 g soy sauce and 200 ml water and bring to the boil over medium heat (about 2 min).
5. Carefully add the tofu cubes and simmer over low heat for 3 min, stirring only gently.
6. Mix the starch (5 g) with 2 tbsp cold water, pour it into the sauce while stirring and cook over low heat for 1 min, until it thickens.
7. Sprinkle with chives and serve with the rice.