Sweetcorn mapo tofu

Sweetcorn mapo tofu

This spicy vegan Chinese dish is perfect for a Friday night in.


  • 2 tbsp peanut oil
  • 2 garlic cloves, finely chopped
  • 2.5cm/1in piece fresh root ginger, peeled and grated
  • 1 red chilli, seeds removed, finely chopped
  • 1 tbsp fermented salted black beans, rinsed and crushed
  • 1 tbsp chilli bean paste
  • 150g/5½oz fresh sweetcorn kernels
  • 250g/9oz firm tofu, drained, sliced into 2.5cm/1in cubes
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp tamari or low sodium light soy sauce
  • 1 tbsp black rice vinegar or balsamic
  • 200ml/7fl oz hot vegetable stock (made using ½ a stock cube or stock pot)
  • 1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped (available from Asian supermarkets)
  • 1 tbsp cornflour, blended with 2 tbsp cold water

To serve