Mushroom and kimchi mapo tofu from Ottolenghi Comfort (page 196) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meginyeg on March 26, 2026

    This was easy and pretty tasty. Not remarkable but a decent weeknight supper.

  • Pimlicocook on January 27, 2026

    This was easy to make and tasty, but I felt the doubanjiaog somewhat overwhelmed the other flavours (notably, the kimchi). We used firm tofu (less than the full amount) as that's what my veggie bf prefers.

  • Dinovino on August 17, 2025

    Very tasty dish, Kecap Manis works well in place of dark soy sauce.

  • aargle on December 07, 2024

    This was easy and the sauce was delicious. I felt it needed some crunch as the texture was all very soft. Will make again.

  • dinnermints on November 08, 2024

    I've always eyed mapo tofu recipes, and this is the first one I've tried, so can't compare it. It was good, certainly comforting, and was easy to make. It wasn't a very unique tasting dish, but it did reacquaint me with doubanjiang; forgot how delicious that stuff is. I would probably make this again, but would keep the mushrooms coarsely chopped - a shame that all of their different textures were blitzed away in the food processor.

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