🍲 Toddler mapo-style tofu with mushrooms

Ingredients

• 300g Silken tofu (cut into 2cm cubes)
• 150g shiitake or chestnut Mushroom (finely chopped)
• 2 tsp grated Ginger
• 2 cloves Garlic (crushed)
• 2 Spring onion (finely sliced)
• 1 tsp reduced-salt Soy sauce (for the whole pan)
• 1/2 tsp Sesame oil
• 1 tbsp Rapeseed oil
• 1 tsp cornflour mixed with 2 tbsp water
• 150ml Water
• 1 head Pak choi (chopped, optional)
• to serve Rice

Method

1. Fry the mushrooms in the oil until browned and the liquid has gone.
2. Add the ginger, garlic and white parts of the spring onion and stir for a minute.
3. Add the water, soy sauce and pak choi and bring to a simmer.
4. Slide in the tofu and simmer gently for 3 minutes, moving the pan rather than stirring so the tofu stays whole.
5. Stir in the cornflour mixture until glossy, then add the sesame oil and green spring onion.
6. Serve toddler portions over soft rice.